6cupsfresh broccoli floretsabout 1 pound of florets
16ouncesVelveetacut into small cubes
½cupunsalted butter
1teaspoonsaltor adjust to taste
½teaspoongarlic powder
¼teaspoononion powder
¼teaspoonground black pepper
½cupsharp cheddar cheeseshredded (optional)
For the Cracker Topping
1sleeveRitz crackerscrushed
2tablespoonsunsalted buttermelted
Instructions
Preheat the oven to 400°F, and lightly grease a 9x13-inch baking dish.
Make the Filling
Bring a large pot of salted water to a boil. Cook for 3-4 minutes, until crisp-tender. Transfer into a colander to drain.
6 cups fresh broccoli florets
Heat a medium skillet over low-medium heat, and add the cubed Velveeta, butter, salt, garlic powder, and onion powder. Stir until smooth then remove from heat. Don't leave it unattended! The sauce burns very easily, so stir often.
16 ounces Velveeta, ½ cup unsalted butter, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground black pepper
Make sure the broccoli florets are well drained then transfer them to the prepared baking dish. Pour the Velveeta mixture on top, and stir until well combined.
Make the Topping
In a medium bowl, mix the crushed crackers with the melted butter. Sprinkle shredded cheddar cheese (if using) and the cracker topping over the broccoli mixture.
½ cup sharp cheddar cheese, 1 sleeve Ritz crackers, 2 tablespoons unsalted butter
Bake
Bake, uncovered, for 15-20 minutes until the cheeses begin to bubble and the cracker topping is golden brown. Remove from the oven and serve immediately.
Scroll up and see the article for tips, answers to frequently asked questions, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.*This recipe makes about 5-6 cups once all the ingredients are combined and cooked. It's enough for 5-6 (1 cup) servings or 10-12 (1/2 cup) servings.*For more information, tips, and answers to frequently asked questions, please refer to the post.