I did make a slight change in the recipe that makes it not quite as bad for ya. Originally, it calls for a 1/2 stick (1/4 cup) of butter to be stirring into the broccoli with the cheese, but I've found that it really doesn't neet this extra butter, the cheese is enough. Doing this does make it a bit more creamy and thick, but it's still yummy and I guess cheesier tasting. Anyway, this is a casserole I grew up eating and enjoyed making. Because of the broccoli, this is a Thanksgiving worthy entry for Sweetnick's ARF Tuesday. Stop by and check out the other great recipes. 
Broccoli Casserole 2 bags of broccoli (15 oz bags)
1/2 stick margarine (I left this out!)
1/2 lb Velveeta (8 oz., 1/4 bar)
30 Ritz crackers
1/2 stick margarine, melted
Cook both packages of broccoli as instructed. Preheat oven to 350 degrees F. Drain broccoli and return to warm pot. Stir in cheese (and if using, 1/2 stick of margarine). Put broccoli in a casserole dish. Crush crackers into small crumbs and stir in 1/2 stick melted margarine. Sprinkle this over the broccoli. Place casserole in the oven and bake for 25 minutes.
What a tasty casserole!! This sounds like it would be a great side dish.
ReplyDeleteI love this casserole! I usually end up using a California blend in it, because that's what we have on hand, but I love the buttery Ritz topping. Yum!
ReplyDeleteHappy Thanksgiving to you and your family Claire! I hope you have a great holiday!
This is a great casserole!
ReplyDeleteI grew up making it with California blend, but a few years ago switched to just broccoli.
And our recipe never called for the butter in the broccoli, just with the crackers.
:)