I love this broccoli and cheese with cracker casserole. I don’t think I’ll be making this dish any other way from here on out.
Check out what my pals over at TPW had to say about this recipe:
“This is a recreation of a common broccoli-cheese dish I’ve seen on a couple of down-home restaurant menus…and it’s a little on the weird side. Sometimes, though, weird can be a wonderful thing.”
Weird can definitely be a wonderful thing!
Ingredients
3 pounds Broccoli Cut Into Florets
2 pounds Velveeta
1/2 cup TruMoo Milk
1/4 cup Great Value Heavy Cream
Morton Salt And Black Pepper To Taste
1/4 teaspoon McCormick Cayenne Pepper (more For More Spice)
1 Tablespoon Dijon (optional)
3 whole (sleeves) Ritz Crackers
Instructions
Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.
Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.
Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.
Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.
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Quick Tip: Serve this casserole with crusty French bread and butter.
Thank you to TPW for this great recipe.
