After ending up with 3 bundles of broccoli this week we tried 3 very different recipes, Broccoli and Tortellini Salad, oven roasted broccoli, and the latest broccoli casserole. All three were very different in their own ways. I loved the creaminess that this casserole had. I hope that your family enjoys this recipe like mine did!
~ 4 heads fresh broccoli, chopped
~ 2 cups shredded cheddar cheese
~ 1 can condensed cream of mushroom soup
~ 1/2 cup milk
~ a pinch of salt
~ a pinch of pepper
~ 3 Tbsp. butter
~ 2 cups crushed Ritz crackers
1. Preheat oven to 350o F.
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9×13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the crackers and sprinkle over the broccoli mixture.
5. Bake for 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
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