Broccoli Cheese Casserole
Broccoli cheese casserole has been a part of our Thanksgiving dinner forever. It joins two of my family’s favorite things, broccoli (seriously) and liquid gold together. They form one ooey, gooey delight that we count as a vegetable. This isn’t fancy, it’s just really, really good.
Our tradition dictates that everyone gets their favorite dish and is entitled to the leftovers. There is never any broccoli casserole remaining because it’s everyone’s favorite.
Former President George H.W. Bush hates broccoli with a passion, banning it from the White House during his presidency. He referred to it as the “Green Menace” and doubled down by declaring “Freedom From Broccoli” was a fundamental human right.
The cold hard truth is millions of Americans love broccoli casserole and that places you in the minority Mr. President!
- 4 bunches fresh broccoli – florets only
- 8 TBL butter – divided in half
- 1 lb liquid gold velveeta cheese – cubed
- 1 sleeve ritz crackers – roughly crushed and toasted
- Preheat oven to 350 degrees
- Cut the broccoli florets off the stems and set aside
- Cube the velveeta and reserve
- Crush the ritz crackers by hand in the sleeve
- Melt 1/2 stick of butter in a pan, bring to a sizzle on medium heat and add the crushed crackers
- Reduce heat to medium low and stir while toasting them to a golden brown and set aside
- Steam the broccoli covered in a pot until softened
- While steaming the broccoli, melt the remaining butter in the saute pan, add the velveeta and heat on medium. Stir until the butter and cheese are combined into a liquid sauce
- Drain the broccoli and add to the cheese sauce
- Fold the broccoli into the cheese sauce until thoroughly combined
- Spread evenly into a 9″ x 11″ baking dish
- Cover evenly with the toasted crackers and cover with aluminum foil
- Place on a center rack in the oven and bake for 45 minutes
- Uncover and bake for 5-10 minutes more
- Remove and keep warm until ready to serve