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Betty’s Jackson-Style Broccoli Casserole — EASTER

April 17, 2014

Betty’s Jackson-Style Broccoli Casserole — EASTER

yt notes

Betty demonstrates how to make Jackson-Style Broccoli Casserole as a side dish for Easter dinner. This recipe was in my local newspaper, and it came from Sean Jackson, the owner of Jackson’s, a popular restaurant here in Richmond, Kentucky.


10 ounce package frozen chopped broccoli (If you want to emphasize the broccoli, you may add an additional half-package or whole package of frozen chopped broccoli.)
10.75-ounce can cream of mushroom soup
salt and pepper, to taste
1 teaspoon garlic powder
1 cup finely shredded cheddar cheese
1 cup shredded Velveeta cheese
1 cup heavy cream
1 cup milk
1 inner pack of Club crackers, crushed
additional ½ cup finely shredded cheddar cheese

Cook broccoli in boiling water according to package directions, about 5 minutes. Drain thoroughly and place in a 2-quart casserole dish. Stir in cream of mushroom soup, salt and pepper, and garlic powder. In a medium-sized pot, place 1 cup finely shredded cheddar cheese, shredded Velveeta cheese, heavy cream, and milk. Heat over low to medium heat, stirring constantly until cheese melts. Stir into broccoli mixture in casserole dish. Sprinkle crushed Club crackers evenly over top.

Sprinkle ½ cup finely shredded cheddar cheese over top of cracker crumbs. Bake at 350 degrees (F) for about 30 to 40 minutes, or until casserole is bubbly and cracker crumbs and cheese are beginning to brown on the top. Transfer from oven to cooling rack. Let rest for 5 to 10 minutes. Serve as a side dish with your Easter dinner. I hope you love this casserole! Thanks to Jackson’s Restaurant for the recipe! –Betty ♥

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