It’s the season for casseroles and no holiday meal is complete in my opinion without Broccoli Casserole. It’s a staple side dish here in Kentucky, and my absolute favorite leftover from the Thanksgiving table. Since we eat our Thanksgiving dinner around noon, I love fixing a plate of leftover cornbread stuffing and broccoli casserole around six or seven later that evening. To me, it’s just as good at room temperature as it is warm from the oven.
This recipe is very simple. Another popular one uses Cream of Mushroom soup but I prefer this version. It’s my annual contribution to our family’s Turkey Day dinner and I have taken it to holiday potlucks at work as well. Easy and cheesy, what else could you want?
2 10 oz packages frozen chopped broccoli
8 oz Velveeta Cheese product
1 stick of butter
24 Ritz crackers, crushed
Preheat oven to 350.
Prepare broccoli according to package directions (I heat mine in the microwave since stove top space is a premium during holiday dinners). Meanwhile, cut Velveeta into chunks and melt it in a small saucepan over low heat along with half of the butter.
Drain cooked broccoli well-this is very important! Dump broccoli into a casserole dish and pour cheese sauce on top. Sprinkle the crushed crackers on top. Melt remaining half stick of butter and pour on top. Bake for 25 to 30 minutes until casserole is bubbly.