Rachel's Broccoli Casserole

• 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
• 12 cup milk
• 12 teaspoon ground black pepper
• 1 shake dry mustard
• 1 (15 1/2 ounce) cansliced potatoes (or diced new potatoes, it's just as good)
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 1 12 cups buttery crackers, crushed (approx, I use half a package of 365 brand round crackers)

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.

broccoli floret, shallot, cream of celery soup, cream of potato soup, milk, ground black pepper, mustard, potatoes, cheddar cheese, cheese, buttery crackers

Taken from www.food.com/recipe/rachels-broccoli-casserole-399165 (may not work)