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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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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.


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