Broccoli Casserole

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?

Broccoli Casserole

IMG_2313

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.

Advertisements

One thought on “Broccoli Casserole

  1. Pingback: Quick Corn Pudding | Minda's Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s