1 lb. bag frozen broccoli florets
6 oz. can tuna in water – drained
10.75 oz. can condensed cream of mushroom soup
3/4 cup shredded cheddar cheese – divided
1/4 cup milk
1 tsp. salt
1/2 tsp. black pepper
Boil or steam broccoli until tender, drain, and place in a greased, oven-proof casserole dish.
In a bowl, combine the tuna, soup, 1/2 cup cheese, milk, salt, and pepper.
Pour soup mixture over broccoli.
Bake, uncovered, in 350 degree oven for 30 minutes.
Sprinkle remaining cheese on top and bake additional 10 minutes.
4 slices thick cut bacon, chopped
1 ½ Tbsp chives, thinly sliced
1 Tbsp red onion, finely diced
Preheat oven to 400ºF. Thaw the dough for 2 hours on countertop or 8 hours in the fridge.
Cut each dough ball in 3 equal pieces and roll into 3-4 inch rods, dusting with flour as necessary. Lay on baking sheets, 1 inch apart. Proof for 1–2 hours.
Boil water in a stockpot, add baking soda and stir. Drop pretzel rods 10 at a time and leave in water for 30 seconds. Lift out using a spider, shaking off as much water as possible. Transfer to a baking sheet lined with parchment paper, 1 inch apart.
Beat egg and water together and brush on pretzels. Sprinkle with coarse salt. Bake 15–20 minutes, until lightly browned. Allow to cool on tray.
Melt butter and stir in flour. Cook flour, stirring constantly for 3 minutes. Add milk, whisking quickly to not form lumps. Season with salt and pepper. Continue whisking until thickened. Add cheese, beer, mustard, cayenne and Worcestershire and whisk until combined.
Place pretzel fries in a large serving dish and pour cheese sauce overtop. Garnish with bacon, chives and red onion.