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Broccoli Casserole

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2 10oz pkgs frozen broccoli, chopped
2 cans cream of mushroom soup
2 sticks butter
8oz Velveeta Cheese
2 sleeves Ritz Crackers

Thaw broccoli and spread on bottom of the dish. Cut up one stick of butter on top of the broccoli. Cut the cheese into small chunks and spread across broccoli. Spread mushroom soup across top. Cut up second stick of butter and put on top of soup. Crush crackers across the top. Bake at 350 for about 45 minutes.

From: Pam Belloni via Linda Young

1 thought on “Broccoli Casserole”

  1. Made for Christmas Dinner yesterday. I froze two sticks of butter the night before and grated them onto the casserole instead of cutting them into small pieces. Worked pretty well but still made a mess. The butter was evenly distributed though. Used Town House Crackers instead ofRitz. Covered for half an hour then uncovered. Didn’t brown enough so baked 25 minutes without cover instead of the remaining 15, then turned oven to warm and let sit. Purchased 3-10oz packages of chopped broccoli because the amount wasn’t specified and some of the recipes online were using that amount. Two packages was sufficient, but the boxed kind is chopped better than the bagged kind and worked out well. Turned out great and everyone seemed to enjoy.

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