Friday, November 18, 2005
Broccoli Cheese Casserole
2 - 10 oz. pkgs. frozen chopped broccoli
2 - 5 oz. jars KRAFT OLD ENGLISH pasteurized process cheese spread
(Note: small glass jar with a blue lid on aisle shelf – not refrigerated)
20 RITZ crackers
Steam broccoli just until thawed and hot. Drain and squeeze broccoli well to remove excess water. Return broccoli to warm pot and add cheese. Mix well. Add 15 crumbled crackers and mix again. Place mixture in a small glass baking dish. Crumble the 5 remaining crackers on the top of the mixture and dot with butter.
Bake uncovered for 15-20 minutes in a 350 degree oven.
This recipe is easily halved or tripled.
This recipe comes from my brother, John and is a family favorite.
2 - 5 oz. jars KRAFT OLD ENGLISH pasteurized process cheese spread
(Note: small glass jar with a blue lid on aisle shelf – not refrigerated)
20 RITZ crackers
Steam broccoli just until thawed and hot. Drain and squeeze broccoli well to remove excess water. Return broccoli to warm pot and add cheese. Mix well. Add 15 crumbled crackers and mix again. Place mixture in a small glass baking dish. Crumble the 5 remaining crackers on the top of the mixture and dot with butter.
Bake uncovered for 15-20 minutes in a 350 degree oven.
This recipe is easily halved or tripled.
This recipe comes from my brother, John and is a family favorite.
posted by DSL | 8:45 AM
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