Broccoli cheese casserole anyone?
Today's recipe is a real treat. I say this because this broccoli cheese casserole recipe is so simply to prepare and the finished dish is truly amazing. This is a 5 ingredient recipe so it's extra cheap to feed the family with this casserole.
This is definitely a recipe you are going to want to try. As a recipe substitution you could use spinach instead of the broccoli. On occasional i have combined equal parts broccoli and spinach into a casserole and the dish turned out perfect.
Another key point I like about this recipe is that it doesn't use mayonnaise or sour cream or a bunch of other ingredients that'll overpower the dish. For this particular casserole keeping the ingredients list down works very well.
Recipe submitted by Linda Strum, November 21, 2010
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
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.