Broccoli made good
It’s hard to take a second helping of broccoli, but here’s one Thanksgiving side dish that won’t have leftovers.
This broccoli casserole will disappear fast thanks to a couple key ingredients: butter and cheese. (I know, but Thanksgiving isn’t a guilt-ridden, calorie-counting remorseful holiday. That’s what New Year’s Day is for.)
The dish is easy to make and can be thrown together just before the turkey is finished cooking. Just be sure to cook the casserole long enough – the top should be crunchy, but turn out mushy if under-baked.
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Broccoli Casserole
Ingredients
2 packages frozen broccoli
½ cup (one stick) butter, melted
8 ounces Velveeta
¼ pound Ritz crackers, crumbled
Directions
Heat oven to 350 degrees. Boil broccoli and drain well. Then add ¼ cup butter and chunks of the cheese. Spread in a 9 by 13 inch baking pan and cover with crushed crackers and remaining butter. Bake for 30 minutes, or until cheese is melted and top is crunchy. Serves six.
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