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Wednesday, December 2, 2020

Favorite Broccoli Casserole


This is the broccoli casserole my family always requests that I make for Thanksgiving or Christmas. A friend, Mary Osborne, gave me the recipe in the 80's and I've been fixing it for years. This recipe serves 6-8 people, but you can double it for a larger group. 

Broccoli Casserole 
Preheat oven to 350º 
Serves 6-8

2 -10 oz boxes frozen broccoli or 1 bunch fresh broccoli, steamed 

2 sticks butter 

1 lb Velveeta cheese, cubed or grated

2 rolls Ritz or Town House crackers, crushed. You'll be putting half the cracker crumbs on the bottom of the casserole, as well as on top. I always use Town House, because they're tastier.

 Thaw broccoli at room temperature or in the microwave and squeeze out the water.  Melt 1 stick butter in soup pot on low heat. Add either cubed or grated Velveeta cheese.  If you grate it, you'll need to keep it in the fridge till time to grate it, otherwise, the cheese is mushy and not easy to grade when it sits out at room temperature. This is why sometimes I just cut it up in small cubes. After you add the cheese you'll need to keep it on very low heat and keep stirring, because if you don't, the cheese will burn on the bottom. (even if the heat is on low). 

After cheese is melted add thawed broccoli that has had the water squeezed out. Or fresh steamed broccoli if you're using that.  Stir to coat the broccoli with the cheese mixture. Remove from heat. Melt the other stick of butter and add to the crushed crackers. Stir to coat crackers. Spread half the crumbs on the bottom of a 13"x9" oven safe dish that is been sprayed with cooking oil. Pour all the broccoli/cheese mixture on top of the cracker crumbs and spread it all over. Then spread the other half of the cracker crumbs on top of the broccoli. 

Bake for 15 minutes at 350º. This is easy to cook too long, especially if you're using a glass pan. But you want to make sure it's heated all the way through. there have been times I didn't let the frozen broccoli thaw out enough and it was still cold when I mixed it with the cheese. 

You can thaw the broccoli in the microwave for a couple of minutes, but you just dont want to cook it, because to me, there's nothing worse than overcooked broccoli! On the other hand, if you're using fresh broccoli, you don't want to mix it in the cheese raw, or it won't be done after baking in the oven. That's why I steam it first. When in the oven you're basically just heating it and toasting/browning the crackers.

The original recipe called for frozen broccoli and it's just as good as the fresh in this casserole as long as it doesn't get cooked in the microwave when you thaw it. Using frozen broccoli is quicker, but i make it with fresh broccoli a lot. The original recipe also said to put the butter and cheese into the broccoli (in the pot) to melt it, but that way overcooks the broccoli, so that's why I changed the recipe to melt the butter and cheese first. 

I hope you enjoy this! Let me know if you have any questions.


 

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