Ingredients for Brocolli Cheese Casserole
- Frozen Broccoli Florets
- 1 ½ cups crushed Ritz crackers
- Thyme Leaves
- Oregano Leaves
- Smoked Paprika
- pinch of cayenne pepper
- Black Pepper
- ¼ cup (½ stick) melted unsalted butter
- Velveeta Cheese
- Camembert Cheese
- Cooking Spray
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How to Make Brocolli Cheese Casserole
- Preheat oven to 450°F (232°C).
- Bring a large pot of salted water to a boil. Add 1.5 lbs broccoli florets and blanch for 3 minutes.
- Immediately transfer broccoli to a large bowl of ice water to stop the cooking process.
- Remove broccoli from ice water, drain well, and pat dry with paper towels.
- Set aside.
- Place 1 ½ cups crushed Ritz crackers in a large resealable plastic bag. Crush crackers using a rolling pin until finely crumbled.
- Add 1 tsp dried thyme, ½ tsp dried oregano, ¼ tsp paprika, pinch of cayenne pepper, ¼ tsp black pepper, and ¼ cup (½ stick) melted unsalted butter to the crushed crackers. Mix well to combine.
- Set aside.
- Lightly grease a 9x13 inch casserole dish with butter.
- Add the blanched broccoli to the prepared casserole dish.
- Top with 2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese.
- Evenly distribute the cracker topping over the cheese and broccoli.
- Cover the casserole dish tightly with aluminum foil.
- Bake for 15-20 minutes, or until heated through and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
144 g
Sugar
57g
Fat
254g
Carbs
23g
