Scalloped Potato and Broccoli Caserole
cheddar cheese, shredded
onion, chopped fine
cream of celery soup
Wash potatoes then slice thin, about 1/8" thick. Par boil in salted water for 5 min. Drain and set aside
Chop broccoli coarsely, including stem pieces. With the chopped onion, par boil for 6 minutes. Drain and set aside.
Fry bacon. Drain all fat. Set bacon aside.
Combine cream of celery soup, mayo, and cheese in a large bowl. Add about 1 cup of milk and wisk together until blended.
Butter a large baking dish. Put 4 small pats of butter on bottom then sprinkle salt, pepper, onion powder and about 1/2 cup of milk on bottom.
Layer sliced potatoes on the bottom, then add the broccoli and crumble about half of the bacon.
Pour the cheese/soup/mayo mix on top and lightly spread around. Then repeat the layers.
Put 4 small pats of butter on top. Sprinkle the remaining flour, onion powder, salt and pepper and milk on top. Bake for 1 hr at 350.