first class broccoli and cracker casserole vest

broccoli and cracker casserole

yummy
Popular Recipes

Broccoli and Cracker Casserole

This is a recreation of a common broccoli-cheese dish I've seen on a couple of down-home restaurant menus… and it's a little on the weird side. Sometimes, though, weird can be a wonderful thing.

Ingredients

  • 3 sleeves round butter crackers, like Ritz 
  • 3 lb. broccoli, cut into florets
  • 2 lb. Velveeta cheese
  • 1/2 c. milk
  • 1/4 c. heavy cream
  • Kosher salt and black pepper, to taste
  • 1/4 tsp. cayenne pepper
  • 1 Tbsp. Dijon mustard
  •  

Direction

  1. Preheat the oven to 350°F. Place the crackers in a large plastic, zip-top bag and crush slightly, leaving some large chunks. Set aside.
  2. Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
  3. Cut the Velveeta into chunks. Throw it into a large pot with the milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in the Dijon mustard, if using.
  4. Add the broccoli to the cheese sauce, then add half the cracker crumbs. Stir to combine, then pour the mixture into a buttered 13-by-9-inch baking dish. Top with the remaining cracker crumbs, then sprinkle the top generously with black pepper.
  5. Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.