Wednesday, November 28, 2012

Broccoli Casserole

I made my mama's broccoli casserole for Thanksgiving.

I really love this and - guess what - it contains Velveeta.

My mom doesn't use Velveeta.  Except for broccoli casserole.

It's so delicious and creamy!

And the broccoli is so fine and creamy and the crackers are crunchy and the texture of this casserole really works for me.

Plus, it's a flavor from my childhood.

It's so good and not just for Thanksgiving.  I make it year-round.

Anytime you need a vegetable casserole with virtually no nutritional value, this is your go-to dish!

It's mine, anyway.

Happy Week-After-Thanksgiving.

Christmas here we come.

Broccoli Casserole

4 ten-ounce packages frozen chopped broccoli
2 sticks butter, divided
16 oz. Velveeta cheese
2 tubes Ritz crackers, crushed

In a large pot, bring about 2 inches of water to a boil.  Add the frozen broccoli and cover.  Cook for about 15-20 minutes until the broccoli is very tender.  Drain well and return broccoli to pot.  Add the Velveeta and one stick of butter.  Stir well until broccoli is fine and cheese and butter are melted.  Pour into a greased 9x13 baking dish.

Melt the other stick of butter and stir in the crushed crackers.  Top the casserole with crackers.  Bake in a 350 degree oven for about 30 minutes, until bubbly.  Let it sit for about 10 minutes before serving.


Kelley Owens said...

I made this this year! I have your mom's recipe as well. It was a big hit... so big, in fact, we ate it all that day and I made another one the next day. Ha! Missed seeing you guys this year.

Elizabeth said...

Love it! Missed you all too!