Tuesday, November 15, 2011

Broccoli and Cheese Casserole

This casserole is a must at Thanksgiving and Christmas at my house. While I am not a fan of cooked broccoli, my Hubby and children love it...go figure! You can make it up a day ahead and refrigerate until you are ready to finish cooking it so it is a very nice make ahead side dish! Here is the recipe:

Make Ahead Broccoli and Cheese Casserole

 2   pkgs. (10 oz.) frozen chopped broccoli
1 (8 oz.) pkg. Velveeta cheese, diced
1 sleeve Ritz crackers
1 Can Cream of Mushroom Soup
3/4 c. melted butter
1 cup Shredded Cheddar Cheese

Cook broccoli as directed on package. Crush crackers and mix with 3/4 cup melted butter . Place 1/3 of the crumbs in bottom of casserole dish; cover with 1/2 of the diced cheese, followed by 1/2 of the broccoli and 1/3 of the crumbs. Add another layer of broccoli and diced cheese.  Place spoonfuls of soup evenly over the broccoli and cheese.  Add shredded cheese; top with buttered cracker crumbs. Cover with foil and refrigerate until ready to bake.  Let come to room temp. before baking.
Bake at 375 degrees for 30 minutes or until bubbling in the middle. Use a 1 1/2 or 2 quart size casserole. You can take foil off the last 10 minutes to let it brown.

I usually make 2 batches. My daughter always wants to take the leftovers home!

If you decide to try this, I hope this helps make your Thanksgiving easier  and less stressful!


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