"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 pkgs. frozen broccoli (chopped) 1/2 stick butter 1/2 lb. velveeta cheese (grated or cut up) 1 c. Ritz cracker crumbs 1 stick melted butter 1/2 t. salt
Cook broccoli until tender, drain and cool. Add salt, 1/2 stick butter, and cheese. Put this into a greased casserole. Add cracker crumbs. Melt the 1 stick of butter and pour over the crumbs. Bake at 350º for 30 minutes. Rich but yummy!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.