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.
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.