BROCCOLI CASSEROLE (SALLYE)
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- 20 oz
- frozen broccoli florets
- 1/4 c
- 1/4 c
- 1 can(s)
- cream of mushroom soup (undiluted)
- 1 tsp
- each of salt and ground pepper
- 1 to 2 c
- sharp cheddar cheese, grated
- 1-1/2 c
- ritz crackers, crumbled
- 1/2 stick
- butter, softened
1Preheat oven to 350º.
Crumble ritz crackers either in food processor or with mortar and pestle.
Add butter to cracker crumbs and set aside.
2Place broccoli in microwave safe bowl with 1 tablespoon water. Cover with paper plate or towel and cook on high for 5 minutes
3Whisk together the salt and pepper, grated cheese, mayonnaise, milk and can of mushroom soup (undiluted) in a separate bowl
Pour over broccoli and stir with wooden spoon until well blended, breaking up florets into small pieces.
4Grease 9x13 baking dish and pour broccoli mixture into it.
Spread mixture evenly over bottom of dish with spatula
5Sprinkle buttered cracker crumbs over top of broccoli mix and pat down evenly
6Cook in 350º oven for 45-60 minutes.
Test for doneness by inserting clean knife into middle of dish. It if comes out clean, the dish is ready.