Broccoli-Cheese Casserole

Hello All!  Prayers to those that need them!  This week spicy and I are keeping it Irish for the holiday!  My recipes today are a couple of my favorite from a cookbook simply named "Irish Cooking".  There really is no author listed, nothing more than Publications International, Ltd.  I'm giving you two recipes today because they go together very well and only one seems really Irish, Lol!  Have a great week, look forward to seeing you again on Thursday!

Shillelagh Sticks

8 slices bacon

16 garlic flavored breadsticks (about 8 inches long)

3/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (optional)

Cut bacon slices in half lengthwise.  Wrap half slic of bacon diagonally around each breadstick.  Combine Parmesan cheese and parsley, if desired, in shallow dish; set aside. 

Place 4 breadsticks on double layer of paper towels in microwave oven.  Microwave at high 2 to 3 minutes or until bacon is cooked through.  Immediately roll breadsticks in Parmesan mixture to coat.  Repeat with remaining breadsticks.

Broccoli-Cheese Casserole

1 package (10 oz) frozen chopped broccoli, thawed and drained

1 packet (1 oz) Hidden Valley the original ranch salad dressing and seasoning mix

1 cup sour cream

1 cup milk

1/2 cup shredded monterey jack cheese

1/4 cup seasoned bread crumbs (optional)

1 tablespoon butter or margarine, melted (optional)

Preheat oven to 350°F.  Place broccoli in greased shallow baking dish.  In medium bowl, whisk together salad dressing mix, sour cream and milk.  Drizzle 3/4 cup dressing mixture over broccoli (reserve remaining dressing for another us).  Top with cheese.  Cover loosely with foil.  Bake until heated through, 15 to 20 minutes.  If desired, combine bread crumbs and butter.  Sprinkle on top of casserole during last 5 minutes of baking; do not cover with foil.