Broccoli, Velveeta and Ritz Cracker Casserole

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Broccoli, cheese and cracker casserole

This is a dish my Italian mother wouldn’t make in a million years! Thankfully, one of her best friends made it often when I was growing up and everyone (including my mom) always loved it! Thanks Marilyn!

PREP TIME: 15-20 minutes

COOK TIME: 20 minutes but varies by oven

DIFFICULTY: Easy

SERVING: 4-6

INGREDIENTS:

  • 1 (16 ounce) bag broccoli (fresh or frozen)

  • 1⁄2 a box of 16oz Ritz cracker

  • 3⁄4 lb Velveeta Cheese

  • 1⁄2 cup butter

  • 1/2 cup of half and half or whole milk

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Ritz and Velveeta?

I barely recognize myself.

DIRECTIONS:

Step 1

Cook broccoli and drain water. Be sure not to overcook. Remove broccoli when it’s bright green in color.

Step 2

Melt butter and crumble crackers. You can crumble the crackers by hand or by putting them in a storage bag and crushing with a rolling pin. Add crumbled Ritz crackers to the butter and stir until mixed well.

Step 3

In a medium saucepan on low heat add milk and Velveeta. Be sure to stir frequently. If the heat is too high, the cheese will burn and stick to the pan.

Step 4

Once the Velveeta is melted, pour over cooked broccoli and stir to combine.

Step 5

Spray a casserole dish with cooking spray. Spoon half the crackers into the dish. Salt n’ pepper to preferred taste. Pour the broccoli and cheese mixture in and add the remaining crackers on top.

Step 6

Bake at 350 degrees for approximately 20 minutes or until cracker topping is toasted.

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