Broccoli Casserole

Broccoli Casserole

 

1 quart of frozen broccoli (or fresh)

1 t salt

2 t butter

2 T chopped onion

1 can cream of mushroom soup

2 C Velveeta cheese

¼ C mayonnaises

1 C Ritz crackers or Town House

 

Defrost frozen broccoli, and chop in small pieces.  If using fresh broccoli, blanch  and then cut into smaller pieces.  Cut cheese into small pieces.  Mix everything together except butter and crackers.  Melt butter.  Mix butter and crackers together.  Evenly spread over top of the broccoli.  Bake at 350 for 25 minutes.

 

 

Another version:

1 quart of frozen broccoli (or fresh)

1 t salt

2 T chopped onion

3 T flour

1 ½ C milk

1 C Velveeta cheese (better with more)

1 C Ritz crackers or Town House

 

Defrost broccoli.  Melt butter in a sauce pan, add chopped onion until golden.  Add Flour and mix well.  Add milk and stir, cooking until thick.  Remove from heat & add cheese, stir in well.  Place broccoli in casserole dish.  Pour mixture over broccoli.  Toss ½ stick melted margarine with crackers.  Spread over top. Bake 20 to 25 minutes at 350 degrees.

 

Submitted by Shelley Gaffney