Broccoli Cheese Casserole
We literally fight over this dish every Thanksgiving and Christmas. Julie Churchman makes more each year but I think her dish just gets deeper and our bellies have gotten bigger, so the servings seem the same and we fight regardless over who took too much and why didn’t I get seconds. The recipe is simple…the satisfaction is off the charts.
Serving Size: 4-6 servings
Broccoli Cheese Casserole
We literally fight over this dish at any holiday gathering.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
- 1 bag/box frozen chopped broccoli, drained
- 4 tablespoons butter, divided
- 1/4 lb. Velveeta cheese, medium diced
- 1 cup crushed oyster crackers
Instructions
- In a small saucepan, melt 2 tablespoons butter over medium heat. Add Velveeta and stir to combine until all the cheese is melted.
- Add broccoli to a 2-quart buttered casserole dish. Add cheese mixture and stir to thoroughly combine.
- For topping, over medium heat, melt butter and then add crushed oyster crackers. Stir to combine until crackers are covered in butter and have slightly softened.
- Spoon cracker mixture over broccoli.
- Bake at 350°F for 25 minutes, until heated through and crackers have browned.
Notes