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Home » Side Dishes » Buttery Broccoli Cheese Casserole

Buttery Broccoli Cheese Casserole

October 11, 2012 by Judith Hanneman

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Buttery Broccoli Cheese Casserole
Buttery Broccoli Cheese Casserole

Very simple and unbelievably delicious.  I first had this when it was served at an impromptu Thanksgiving dinner given by a neighbor whose plans changed due to bad weather.  She’s long since moved to sunny Florida, but I have to thank Karen W. for this recipe since it’s a real keeper.  It’s a great side for ham, pork or chicken, and of course, turkey.  But it’s so rich and filling, I often eat it alone as a main dish.


The casserole dish is from Pillivuyt and it’s their “Eden” line.  It’s a 2 quart round gratin.  Pillivuyt is made in France and this is guaranteed not to craze EVER.  Their glazes are diamond-hard and this ceramic ware is durable.  Of course it’s pricey, but well worth it.  Revol is another French manufacturer of the same quality.  I purchased the Pillivuyt dish from Amazon.

The Recipe

 

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Buttery Broccoli Cheese Casserole

Very simple and unbelievably delicious side dish or vegetarian dish
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish/Salad
Cuisine: American
Keyword: broccoli casseroles, holiday side dishes, vegetable and cheese side dishes
Servings: 4 -6
Calories: 223kcal
Author: Judith Hannemann

Ingredients

  • 2 – 10 oz blocks of frozen chopped broccoli
  • 10 oz process cheese spread like Velveeta, cut into cubes
  • 1 1/2 sticks butter 3/4 cup, divided
  • 1 sleeve Ritz crackers crushed
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees. Grease or spray a 2 quart casserole.
  • Cook broccoli according to package directions; drain well and set aside.
  • In a microwave-safe bowl, melt the cheese spread with 1/2 stick (1/4 cup) of butter. Stir until smooth. Add broccoli and mix well. Place in prepared casserole. In a medium saucepan, melt the remaining 1 stick (1/2 cup) butter and add crushed crackers, mixing well to coat with butter. Top broccoli mixture with buttered crumbs.
  • Bake in a 350 degree oven for 20-30 minutes or until bubbly and cracker crumbs begin to turn golden brown.

Video

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 9g | Protein: 1g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 739mg | Sugar: 6g | Vitamin A: 644IU | Vitamin C: 5mg | Calcium: 258mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Buttery Broccoli Cheese Caserole
Buttery Broccoli Cheese Casserole
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More from The Midnight Baker!

Filed Under: Side Dishes, Vegetarian Dishes Tagged With: broccoli, cheese, side dish recipes, snack crackers, vegetarian main dish, vegetarian side dish, velveeta

Previous Post: « Peanut Butter Black Eyed Susans
Next Post: Absolutely Almond Pound Cake »

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Comments

  1. Purabi Naha says

    January 8, 2013 at 4:59 pm

    Oh, this looks so cheesy and delicious! I love broccolli. Going to try this very soon.

  2. Jim Hammond says

    March 28, 2013 at 9:01 pm

    This looks fantastic. Thank you so much for sharing.

    Jim H.

  3. Shimon Dabney says

    November 18, 2013 at 2:55 am

    This looks good.Gotta try this & only 4 ingredients. My new side dish.

  4. Tery rainone says

    November 24, 2014 at 9:45 pm

    I have been making this dish for 25+ years, it's FANTASTIC. Make sure to prepare twice as much as you think you need, and watch it disappear!!!

  5. Judith Hanneman says

    November 24, 2014 at 9:52 pm

    I never had this before my neighbor made it…OMG I made such a pig of myself on this!!! It's the greatest casserole EVER!!

  6. Anne Trotier says

    January 6, 2016 at 12:36 am

    My Mom made a casserole similar to this, but it used Cheez Whiz. Could I substitute without changing the texture too much??

    • Judith Hanneman says

      January 6, 2016 at 3:11 pm

      They’re pretty similar so I’d say it’s OK. Sauce may be a bit thinner though.

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