This dish has become another perennial and classic American favorite. And yes, even my son that won’t eat cooked broccoli, loves this one!
Of course, I can’t not fiddle with a recipe and I have printed the Nabisco original recipe, a modified recipe and my own Get Real recipe. By Get Real, here I use real cheese, not Velveeta and not processed cheese food. I also reduced the margarine by 25%.
RITZ® Broccoli Casserole
http://www.nabisco.com/recipes/recipeprinterfriendly.aspx?recipe_id=56398
Prep Time: 10 min
Total Time: 55 min
Makes: 12 servings, 1/2 cup each
3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
36 RITZ Crackers, coarsely crushed, divided
1/4 cup (1/2 stick) butter or margarine, melted
PREHEAT oven to 350°F. Mix broccoli, VELVEETA and half of the crushed crackers until well blended.
SPOON into 2-quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.
BAKE 45 minutes or until heated through.
http://www.nabisco.com/recipes/recipeprinterfriendly.aspx?recipe_id=56398
Prep Time: 10 min
Total Time: 55 min
Makes: 12 servings, 1/2 cup each
3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
36 RITZ Crackers, coarsely crushed, divided
1/4 cup (1/2 stick) butter or margarine, melted
PREHEAT oven to 350°F. Mix broccoli, VELVEETA and half of the crushed crackers until well blended.
SPOON into 2-quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.
BAKE 45 minutes or until heated through.
BROCCOLI, CAULIFLOWER CASSEROLE
http://www.cooks.com/rec/view/0,1650,150187-225202,00.html
1 1/2 lbs. broccoli and cauliflower
1 can cream of mushroom soup
1/2 c. milk
1 c. shredded American or Colby cheese
1/2 c. butter
1 c. crushed Ritz crackers
Steam vegetables until tender and place in casserole. Mix milk and cream of mushroom soup together; pour over vegetables. Sprinkle shredded Colby cheese over top. Mix cracker crumbs and butter until crumbly and sprinkle over top. Bake at 350 degrees for 1/2 hour until bubbly. Serves 8.
http://www.cooks.com/rec/view/0,1650,150187-225202,00.html
1 1/2 lbs. broccoli and cauliflower
1 can cream of mushroom soup
1/2 c. milk
1 c. shredded American or Colby cheese
1/2 c. butter
1 c. crushed Ritz crackers
Steam vegetables until tender and place in casserole. Mix milk and cream of mushroom soup together; pour over vegetables. Sprinkle shredded Colby cheese over top. Mix cracker crumbs and butter until crumbly and sprinkle over top. Bake at 350 degrees for 1/2 hour until bubbly. Serves 8.
Get Real Broccoli Ritz Casserole
1 large bunch of broccoli (2 - 4 heads), cut in spears
1 can (10.5 oz.) condensed cream of mushroom soup
½ cup milk
12 slices American cheese (not processed cheese food)
6 Tbsp. margarine
1 stack of Ritz® crackers (36)
Preheat oven to 350°F.
Coat 12” x 8” glass baking dish with canola or olive oil spray.
Steam broccoli until just tender.
Arrange broccoli spears in baking dish.
In 6 cup microwaveable bowl, whisk together soup and milk. Heat on high for 2 minutes. Slide 4 slices of cheese into soup. Microwave on high one minute. Stir. Repeat twice more until all the slices are melted.
Pour over broccoli.
Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir.
Put stack of crackers in heavy one gallon zip-lock bag. Crush with rolling pin or wooden mallet.
Pour crushed crackers over melted butter. Toss lightly with fork to mix.
Sprinkle cracker crumbs over casserole.
Bake 30 minutes until bubbly. Do not let brown.
Serves 10 to 12
Substitutions: Any combination of cole crops will work – broccoli, cabbage, cauliflower and/or Brussels sprouts. 1 ½ lbs (24 oz.) frozen vegetables can be substituted, just be sure to thaw and drain them well. Baking time will be a little longer because they are cold. There are many store brands of Ritz crackers available. I usually use them for significant cost savings.
Additions: Some steamed onions, celery and/or carrots are nice additions. Cut them as you see fit.
1 large bunch of broccoli (2 - 4 heads), cut in spears
1 can (10.5 oz.) condensed cream of mushroom soup
½ cup milk
12 slices American cheese (not processed cheese food)
6 Tbsp. margarine
1 stack of Ritz® crackers (36)
Preheat oven to 350°F.
Coat 12” x 8” glass baking dish with canola or olive oil spray.
Steam broccoli until just tender.
Arrange broccoli spears in baking dish.
In 6 cup microwaveable bowl, whisk together soup and milk. Heat on high for 2 minutes. Slide 4 slices of cheese into soup. Microwave on high one minute. Stir. Repeat twice more until all the slices are melted.
Pour over broccoli.
Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir.
Put stack of crackers in heavy one gallon zip-lock bag. Crush with rolling pin or wooden mallet.
Pour crushed crackers over melted butter. Toss lightly with fork to mix.
Sprinkle cracker crumbs over casserole.
Bake 30 minutes until bubbly. Do not let brown.
Serves 10 to 12
Substitutions: Any combination of cole crops will work – broccoli, cabbage, cauliflower and/or Brussels sprouts. 1 ½ lbs (24 oz.) frozen vegetables can be substituted, just be sure to thaw and drain them well. Baking time will be a little longer because they are cold. There are many store brands of Ritz crackers available. I usually use them for significant cost savings.
Additions: Some steamed onions, celery and/or carrots are nice additions. Cut them as you see fit.
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