Broccoli Velveeta Casserole
Crisp-tender broccoli coated in a smooth sauce of processed cheese melted with butter, baked under buttered cracker crumbs. Serves 12.
Want This Recipe Later?
Ingredients
- 2 pounds broccoli about 4 heads, cut into bite-sized florets (fresh or frozen)
- 1 teaspoon salt for the cooking water
- 16 ounces processed cheese loaf cut into 1/2-inch cubes
- 1/2 cup butter for the cheese sauce
- 1/2 teaspoon ground black pepper plus more to taste
- 1 sleeve butter crackers crushed (about 32 crackers)
- 2 tablespoons butter melted, for the topping
Instructions
- Preheat the oven to 400°F. Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
- Bring a large pot of water to a boil. Add the salt and the broccoli and cook for 4 to 5 minutes, until crisp-tender. Tip the florets into a colander and drain well.
- Put the cubed cheese and the 1/2 cup of butter in a small saucepan over medium-low heat. Stir often until both are melted and smooth, so the cheese doesn't scorch on the bottom of the pan.
- Spread the drained broccoli in the baking dish, pour the cheese sauce over it, add the pepper and stir until every floret is coated. Taste and add more salt and pepper if you like.
- In a small bowl, stir the crushed crackers with the 2 tablespoons of melted butter, then sprinkle them evenly over the casserole.
- Bake uncovered for 15 to 20 minutes, until the topping is golden brown and the center reaches 165°F. Serve warm.
Notes
Drain the broccoli well and add the buttered crumbs right before baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F. Freeze unbaked, without the topping, up to 3 months.
Nutrition
Serving: 1servingCalories: 264kcalCarbohydrates: 13.6gProtein: 9gFat: 20.2gSodium: 897mgFiber: 2.2gSugar: 4.8g