Broccoli Cheese and Cracker Casserole

Broccoli Cheese and Cracker Casserole

from thepioneerwoman.com

Ingredients

  • 3 sleeves round butter crackers, such as 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 (optional)

Directions

  1. 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. 2

    Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.

  3. 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. 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. 5

    Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.