This recipe for Broccoli Casserole, by Stephanie Kendall, is from Prism Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Frozen chopped broccoli Velveeta cheese (8 oz block) 1 can cream of mushroom soup Ritz crackers
Cook broccoli according to package directions. Drain Mix soup with Velveeta in pan on low, melt together, stirring constantly so it does not stick to pan. Put broccoli in bottom of 13x9 greased pan. Pour soup/cheese mixture over the broccoli. Crumble crackers over top. Bake at 350º until browned.
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