- broccoli - 1.3 Kilogram
- of processed cheese - 900 Grams
- milk - 1/2 cup
- fatty cream - 1/4 cup
- Salt and black pepper - To taste
- cayenne pepper - 1/4 teaspoons
- mustard - 1 Art. spoon (optional)
- packaging crackers - 3 pieces
1. Preheat the oven to 175 degrees. Place the crackers in a large plastic bag and crush it lightly with a rolling pin. Set aside. Divide the broccoli into inflorescences. Bring water to a boil in a saucepan. Add the broccoli and let it simmer for 1 minute. Drain and set aside. 2. Cut the cream cheese into pieces. Put into a large saucepan. Add milk, cream, salt, black pepper and cayenne pepper. 3. Melt the mass to a uniform consistency, stirring constantly. Stir with mustard if you use it. 4. Add broccoli to the cheese sauce. 5. Then add half the cracked crackers. 6. Stir, then pour the mixture into a greased baking dish. 7. Sprinkle the remaining crushed crackers on top, then sprinkle well with black pepper. 8. Bake the casserole for 15-20 minutes, until golden brown, until the cheese begins to boil.
Servings: 12