Broccoli Cheese Casserole
by Linda Strums
Broccoli and Cheese Casserole
4 packages (10 ounce each) of frozen chopped broccoli
1-1/2 pounds Velveeta cheese, cubed very small
1-1/2 sleeves of Ritz crackers, crushed
1-1/2 sticks of margarine, melted
1 small onion, finely minced, optional
1. Stab a hole in each broccoli package. Time permitting I cook each one separately in the microwave for 4 minutes. As I remove each package I put it in a 9x13 casserole dish. I don't usually
bother to grease the dish.
2. Make sure after all packages of broccoli are added that there isn't a lot of water in the bottom of the dish. I don't usually have a problem with this.
3. Place cubed Velveeta over the top of cooked broccoli. Combine crushed Ritz and melted margarine and cover the top of the cheese.
4. Place the broccoli and cheese casserole in a 350 degree F preheated oven. Bake uncovered for 30 minutes or until casserole is bubbly and slightly brown around the edges.
There's usually very little left of this dish after a day, even with four people.
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