Rachel's Broccoli Casserole

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.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 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 3/4ounce) can  cream of celery soup
• 1 (10 3/4ounce) can  cream of potato soup
• 1⁄2 cup milk
• 1⁄2 teaspoon ground black pepper
• 1  shake dry mustard
• 1 (15 1/2ounce) can  sliced potatoes (or diced new potatoes, it's just as good)
• 1  cup cheddar cheese, shredded
• 1  cup monterey jack cheese, shredded
• 1 1⁄2 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.