Mom’s Broccoli Casserole

3 Comments

My Mom started making this dish back when I was a teenager, I think, so it’s been around quite awhile.  I like it because it’s easy and doesn’t use any cream of soup like so many broccoli casseroles do.  It does use Velveeta but it melts so nice that I think I’d be hard-pressed to use any other kind of cheese instead.

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Mom’s Broccoli Casserole

3 (10 ounce) boxes of frozen chopped broccoli
1 pound Velveeta cheese, diced
1/2 cup butter, melted
1 sleeve of Ritz crackers, crushed

Cook broccoli according to the package. Drain and return to the pan along with the diced Velveeta. Place in a lightly greased 9×9 dish.

Mix crushed Ritz crackers with the melted butter and pour the cracker topping over the broccoli, covering it.

Bake at 350º for 25-30 minutes or until cheese has melted and broccoli is hot.

Makes 6-8 servings.

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Happy Cooking!

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3 thoughts on “Mom’s Broccoli Casserole

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