Rachel's Broccoli Casserole

the80srule's Note:

I wanted to make my own broccoli casserole, but a little differently. I experimented with this combo and thought it was pretty yummy. The potatoes and potato soup make for a great one-dish meal for vegetarians on a budget.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 1.0 casserole

• 1 lb broccoli floret (1 fresh broccoli stalk is best quality but I use frozen to save time and money)
• 1 shallot , finely chopped
• 1 (10 ¾ ounce) can cream of celery soup
• 1 (10 ¾ ounce) can cream of potato soup
• ½ cup milk
• ½ teaspoon ground black pepper
• 1 shake dry mustard
• 1 (15 ½ ounce) can sliced potatoes (or diced new potatoes, it's just as good)
• 1 cup cheddar cheese , shredded
• 1 cup monterey jack cheese , shredded
• 1 ½ cups buttery crackers , crushed (approx, I use half a package of 365 brand round crackers)

Directions:

1. Steam the broccoli until tender.
2. Rinse and drain the potatoes.
3. Divide the cheeses into 1/2 cup portions each.
4. In a casserole dish, mix the milk and black pepper and mustard.
5. Add the cream soups and mix well.
6. Mix in the broccoli, potatoes, chopped shallot and 1/2 cup each of the cheeses.
7. Top with the remaining cup of cheese and the crushed crackers.
8. Bake at 350 for 25-35 minutes or until golden brown and bubbling on top.