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Broccoli Cheese Casserole

Broccoli Cheese Casserole Recipe

  • 2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
  • Salt for blanching water
  • 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
  • 1/3 cup all purpose flour
  • 5 eggs, beaten
  • 1/2 cup cream
  • 1 cup whole milk
  • 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
  • 1/2 teaspoon salt
  • 2 teaspoons Dijon mustard
  • 8 ounces cheddar cheese, grated
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