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.

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Buttery Broccoli Cheese Casserole

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings: 4 -6

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

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.

Buttery Broccoli Cheese Casserole