Broccoli Cheese Casserole - Master recipes

Name: Broccoli Cheese Casserole - Master recipes
Ingredients: 2 pounds (900g) broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery) and crowns cut into florets (about 8 cups of broccoli florets) -; 2 strips thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips -; 5 large eggs, beaten -; 1/3 cup (43g) all-purpose flour -; 1/2 cup (118 ml) heavy cream -; 1 cup (236 ml) whole milk -; 2 to 3 teaspoons freshly ground black pepper (1 to 2 teaspoons if using fine ground black pepper) -; 1/2 teaspoon salt -; 2 teaspoons Dijon mustard -; 8 ounces (225g) cheddar cheese, grated -

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Blanch the broccoli florets: Bring a large pot of salted water to a boil (1 tablespoon salt for 2 quarts of water). Add the broccoli florets and boil for 3 to 5 minutes or until just tender enough so...

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Ingredients

2 pounds (900g) broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery) and crowns cut into florets (about 8 cups of broccoli florets) -
2 strips thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips -
5 large eggs, beaten -
1/3 cup (43g) all-purpose flour -
1/2 cup (118 ml) heavy cream -
1 cup (236 ml) whole milk -
2 to 3 teaspoons freshly ground black pepper (1 to 2 teaspoons if using fine ground black pepper) -
1/2 teaspoon salt -
2 teaspoons Dijon mustard -
8 ounces (225g) cheddar cheese, grated -