Rachel's Broccoli 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 3/4 ounce) can cream of celery soup

• 1 (10 3/4 ounce) can cream of potato soup
• 1/2 cup milk
• 1/2 teaspoon ground black pepper
• 1 shake dry mustard

• 1 (15 1/2 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 1/2 cups buttery crackers, crushed (approx, I use half a package of 365 brand round crackers)

Directions

1. 1

   Steam the broccoli until tender.

2. 2

   Rinse and drain the potatoes.

3. 3

   Divide the cheeses into 1/2 cup portions each.

4. 4

   In a casserole dish, mix the milk and black pepper and mustard.

5. 5

   Add the cream soups and mix well.

6. 6

   Mix in the broccoli, potatoes, chopped shallot and 1/2 cup each of the cheeses.

7. 7

   Top with the remaining cup of cheese and the crushed crackers.

8. 8

   Bake at 350 for 25-35 minutes or until golden brown and bubbling on top.