Wednesday, November 21, 2012

The Best Broccoli & Cheese Casserole

Aunt Gayle Turnage's

Best Broccoli Casserole Ever

***Always use the brands listed below, or your casserole will not taste the same if you use generic/store brands.


2 heads of fresh Broccoli (I use fresh, but you can use 2 or 3 pkgs. Frozen Broccoli)
1 large Onion, diced
1 large or 2 small cans of Campbell's Cream of Mushroom Soup
1/3 (or a little more) block of (large package) Velveeta Cheese (the more cheese, the merrier---trust me on this)
1 sleeve Ritz Crackers
1 stick of Butter or Margarine

Cut heads of broccoli into large bite size pieces (I use a little of the stalk below the head of the broccoli---just slice it into rather thin disks---it is just as good and it's nutritious!). Boil broccoli and diced onion in 1 inch of water for 7 minutes only in covered saucepan. Set timer, and don't overcook---you do not want mushy broccoli! Remove from heat. (When using frozen broccoli, only cook half the time that the package says--it will continue to cook in the oven. I prefer fresh broccoli because it stays firmer.)
While veggies are cooking, melt butter in a medium size bowl in microwave, crush Ritz Crackers, mix into butter. Set aside.
Preheat oven to 350 degrees.
Once broccoli and onions are done, immediately spoon into a large (9x13 inch) casserole dish. Distribute onions evenly in casserole with the broccoli, leaving any liquid in pan.

Cut chunks of Velveeta (golf ball sized or slightly smaller) and tuck into veggies every 3 inches or so, so that each area has cheese. If you are using a smaller, but deeper casserole, be sure and tuck cheese down into the lower layers of broccoli and onions to make sure that there is plenty of cheese throughout.

Mix reserved liquid from the veggies (this contains a lot of vitamins!) with mushroom soup in saucepan, then spoon dollops of mushroom soup every few inches and spread the soup with the back of the spoon all over the top of the veggies to evenly distribute the soup. 


Sprinkle buttered Ritz Cracker crumbs over top of casserole, covering entirely.
Bake for about 25 minutes, or until cracker crumbs are golden.
This casserole is one of my favorites, and I am always asked for the recipe. If I do not make or bring this casserole for Thanksgiving, I am in big trouble---people love it that much. :) 

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