Broccoli Cheese and Cracker Casserole
It's a simple and delicious dish made with butter crackers, broccoli, a generous amount of Velveeta cheese, along with milk and heavy cream. Seasoned with salt, pepper, cayenne, and Dijon mustard, it gains a sharp and flavorful kick.
Ingredients
- 3 sleeves round butter crackers, such as Ritz
- 3 lb. broccoli, cut into florets
- 2 lb. Velveeta cheese
- 1/2 cup milk
- 1/4 cup heavy cream
- Kosher salt and black pepper, to taste
- 1/4 tsp. cayenne pepper
- 1 Tbsp. dijon mustard (optional)
Instructions
- 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.
- Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
- 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.
- 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.
- Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.
Nutrition
Calories: 373kcalCarbohydrates: 9gProtein: 21gFat: 28gSaturated Fat: 16gCholesterol: 81mgSodium: 557mgPotassium: 446mgFiber: 3gSugar: 3gCalcium: 609mgIron: 1mg
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