Broccoli, Cheddar and Cremini Mushroom Crumble

To me, this is the ideal, quintessential Thankgiving dish.  As has been previously established, I have a potentially out-of-control obsession with cheese, and the rich creaminess of the Old English Cheddar laced through-out this veggie-filled, crumb-topped delight just about takes me over the edge.  Not to mention, despite growing up in more than 14 homes and on multiple continents, no matter where my family celebrated Thanksgiving, my mummy would make me this dish (in the recipe-book my mum gave me as a wedding present, this recipe is decorated with a hand drawn heart that says "I love you always darling!" - Mum).
This is not a "meat and potatoes" style side, nor is it likely to be served at the latest trendy tapas type of restaurant.  No, it lies somewhere contentedly in between - unpretentious, yet independently capable of exciting and satisfying the taste buds. A year or so ago, this dish may have even carried that southern staple term "casserole" in it's description, but 2011 has been good for this ol' standby.  I've improved a few ingredients, now "dress it up" in a rustic yet lovely stoneware dish and have knighted my childhood favorite with the far more socially acceptable title of "crumble" to help draw the potentially leery general public close.  One bite of this buttery, crumbly, creamy and crunchy dish and it won't matter what I call it...you'll be hooked!

Ingredients:

2 Bundles Fresh Broccolli
3-3 1/2 cups Crushed Whole Wheat RITZ Crackers (whole wheat is optional, as is the brand of cracker, but personally I think the above is the best option with this dish)
10oz Old English Cheddar Cheese (This is a soft cheese that comes in a glass or plastic container.  I find my favorite at Whole Foods, but Kraft makes one as well that many main-stream grocery stores carry. If you buy the Kraft brand like my mum does, then you need two glass containers for this recipe).
3/4 cup Melted Butter
1/2lb sliced cremini or "baby bella" mushrooms
1 small pkg sliver Almonds (2.25oz)

White Sauce Ingredients:
6tbsp Butter
6tbsp Flour
3cups Milk (2% or whole)

Directions:
1.) Make white sauce - melt butter in a sauce pan, add flour.  Stir and cook over medium heat for 2 minutes, making a thick paste slightly browning in color.  Add milk, turn heat to low and stir until thickened and creamy.
2.) Stir in Cheddar and leave on lowest heat. Stir often. 
3.) Pre-heat oven at 350
4.) Par-boil or partially steam Broccoli (should be cooked but still firm)
5.) Crush crackers and mix with melted butter. 
6.) Grease 9x12 pan
7.) Layer half the cracker mix on bottom of the pan.  Add the broccoli, then almonds and then mushrooms. Pour sauce over the top. Crumble the other half of the crackers on top.
8.) Bake for 30 min
9.) Please enjoy!!