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Broccoli Cheese Casserole Recipe

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This recipe for Broccoli Cheese Casserole, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shari Duncan

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds frozen broccoli (I like Hanover Petite Broccoli Florets), cooked and drained
1 stick butter (1/4 pound)
1/2 pound Velveeta Cheese

Topping:
1 sleeve Ritz crackers
1/4 c. melted butter

Directions:
Directions:
Chop cheese and butter into cubes. Melt in microwave safe dish or over low heat, stirring until combined. Place cooked and drained broccoli in greased 1-1/2 qt. baking dish. Pour melted cheese/butter mixture over broccoli.
Crush Ritz crackers and spread over broccoli. Pour melted butter over crackers.
Bake at 350 for 30 minutes until crackers are browned and cheese is bubbly.
Let set for 20-30 minutes.

Personal Notes:
Personal Notes:
For family gatherings, I always double the cheese/butter mixture, use 4-5 pounds of broccoli, and bake it in a 2-1/2 qt. baking dish. I still use 1 sleeve of Ritz for the topping.
Can be made the day before and refrigerated, then baked the day of serving.

 

 

 

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