yogijen

Blog about my thoughts, feelings, interests and my life

Simple and Easy Broccoli Casserole

on March 22, 2012

Simple is more. In the world of cooking, sometimes just being simple tastes better then having 10 items in your recipe when you only need about 4 or 5 items. For me, broccoli casserole is one of those dishes. Just give me broccoli, butter, milk, Velveta and Town House crackers and I am good to go.

I am usually always asked to fix Broccoli Casserole at family gatherings. You see, in my family if you fix something everyone likes, you are pretty much stuck with fixing that dish for the rest of your life. So being asked to fix this at every family gathering must mean I cooked it really well one time.

If you are young  or a beginner cook or even newly married, I encourage every young lady to make Broccoli Casserole as their first dish to take to a family gathering or pot luck. Why? Well, broccoli casserole is one of those dishes that is hard to screw up, so you can play it safe yet still impress. Plus anything with Velveta in it is good, right? (Advice: Do not buy imitation Velveta, it will not taste the same. I promise you this.)

Another tip is to use only broccoli florets, no broccoli cuts. You can use fresh or frozen broccoli for your casserole. I love plunging a spoon into a fresh baked broccoli casserole only to pull out a spoonful of bright green broccoli partnered with a creamy cheese sauce.

Ingredients:

2 frozen bags of broccoli florest (I refuse to use broccoli cuts)

1/3 – 1/2 block of Velveta cheese, cut into 1-inch chunks (the big block)

1 stick butter, melted

2 splashes of milk (or heavy cream)

1 sleeve Town House crackers, crushed in hands

salt and pepper, to taste

Directions:

1. In a large pan of boiling water add both bags of broccoli florets. Cook as directed on the package. You want your broccoli to remain dark in color to hold the vegetable’s nutritional value. If your broccoli cooks too long it will appear light green, almost gray. Please try to avoid from cooking too long.

2. Once the broccoli has cooked, drain water using a colander. Place broccoli back in the pan.

3. Add chunks of Velveta cheese into the broccoli while the pan is still warm so it can help melt the cheese quicker. Add in milk, or heavy cream (I use whatever I have on hand). Stir often to help mix in the cheese.

4. Add pinch of salt and dash of pepper. Stir.

5. Once cheese has melted, pour broccoli into a 9×13 baking dish. Spread out into the pan creating a flat surface.

6. Pour the melted butter on top of the broccoli-cheese mixture.

7. With your hands crumble up the crackers and spread out on top of the butter.

Bake at 350 degrees for 30 minutes, or until bubbly and brown on top.

Source: Yogijen

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