Broccoli Cheese and Cracker Casserole
This broccoli cheese casserole has a secret ingredient: buttery crackers! They're folded in and scattered on top. This side dish recipe is serious comfort food.
Ingredients
- 3sleeves round butter crackers, such as ritz
- 3 lb.broccoli, cut into florets
- 2 lb.velveeta cheese
- ½ c.milk
- ¼ c.heavy cream
- kosher salt and black pepper, to taste
- ¼ tsp.cayenne pepper
- 1 tbsp.dijon mustard (optional)
Directions
- 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
Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
- 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
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
Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.