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Broccoli Casserole Recipe

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This recipe for Broccoli Casserole, by , is from TSA FLL Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Lacourse

Category:
Category:

Ingredients:  
Ingredients:  
2 heads of fresh broccoli or 2 pkgs frozen baby broccoli flowerettes (not broccoli spears)

1/2 lb grated (or thin slices) velveeta cheese

1 tube Ritz crackers

1/2 stick melted butter

Directions:
Directions:
If using fresh broccoli, cut stems off very short to make flowerettes. Break flowerettes into small pieces. Places in glass pie pan sprinkle with 1/4 cup water, and cover with saran wrap (this allows steam to escape during cooking). Using a fork, poke several holes in saran wrap. Cook in microwave approximately 3-4 minutes till crisp. Do not overcook.

If using frozen broccoli flowerettes, place broccoli in a glass pie pan without defrosting, and cover with saran wrap. Do not add water. Poke holes in saran wrap as above. Cook approximately 3 minutes till crisp. Do not overcook.

Drain broccoli well to remove all water. Sprinkle velveeta cheese evenly over broccoli in dish.

***

Make topping:

Melt butter in saucepan over medium heat on stove. Crush Ritz crackers with hands while adding crackers to melted butter in pan. (Or crush them all in a plastic zip lock bag, then add them to melted butter). Stir crackers and butter well till al crackers are coated with butter.

Sprinkle topping over broccoli and cheese.

Bake at 350 for 20-30 minutes till topping is browned and cheese is melted.

Personal Notes:
Personal Notes:
Begin by preheating oven to 350

 

 

 

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