Ok, don’t judge me. This was my favorite dish in the cafeteria at my high school, or was it at my first downtown job? Either way I finally got enough nerve to ask one of the cooks in the cafeteria for the recipe. Of course I had to do a little math to scale it down to 8 servings. I finally pulled it out of the archives to make it for my family. Continue reading
The quilting group I’m in (called SOS) meets every month. We rotate who hosts and whoever hosts gets to pick a theme for lunch. This month’s theme was to share a favorite Thanksgiving dish. It was a delicious lunch with turkey, stuffing, cranberries, sweet potatoes, a pumpkin pie and an apple crisp, all of the traditional favorites. While my dish is not traditional, nor is it a dish that my mom made when we were growing up, it’s something that I started making when I took over the Thanksgiving dinner. Warning – it’s not the lightest dish, but then again, it’s Thanksgiving where all calories don’t count!
Broccoli Cheese Casserole
2 – 16 oz. bags frozen chopped broccoli
2 sticks butter, divided
1 lb. Velveeta, cubed
2 rolls of Ritz crackers, crushed
Preheat the oven to 350º. Butter a medium sized baking dish or larger casserole dish. The one I used is 7.5″ x 10.5″.
Cook the broccoli according to the package directions, drain. Melt 1 stick of butter along with the Velveeta in the microwave. Set the microwave to 1 minute intervals and stir to combine between each minute. Once combined, mix the broccoli and cheese together. Set aside.
Melt the other stick of butter. Once melted, mix it with the crushed crackers.
Layer in the casserole dish alternating the cracker crumbs and broccoli mixture. Start with crumbs on the bottom and end with the crumbs on the top.
Bake for 25-30 minutes until the cheese starts to bubble on the edges.