Monday, November 8, 2010

Broccoli Cheese Casserole

By: Karina Hollingsworth
3-4 boxes frozen chopped broccoli (about 9 oz. each) or 2 bags frozen
chopped broccoli (about 12 oz. each - either amount works well)
16 oz. Velveeta cheese
1 stick butter
1 and a half stacks of Ritz crackers

Grease the inside of a 2 quart casserole dish; place broccoli in dish
and cook until hot and tender; drain the broccoli.
Slice chunks of velveeta block and mix all of the cheese into the hot
broccoli until melted, along with 1/2 stick of butter (microwave a bit
longer if necessary, to melt the cheese and butter).
In a separate bowl, melt the other 1/2 stick of butter in microwave;
crush the Ritz crackers (in a ziploc bag with a rolling pin works
well) and combine the melted butter to the Ritz crackers in the bowl;
mix well.
Sprinkle the Ritz mixture on top of the broccoli mixture and bake
uncovered at 350 degrees for 30 minutes.

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