Easy broccoli casserole recipe velveeta

Easy broccoli casserole recipe velveeta
  • 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
  • 4 cups crumbled crackers (suggested: Ritz crackers)
  • 1 teaspoon freshly chopped thyme leaves
  • 1 teaspoon freshly chopped oregano leaves
  • two tablespoons smoked paprika
  • 1 teaspoon cayenne
  • 1 tablespoon pepper
  • 1 stick melted butter
  • 1 pound Velveeta cheese, cubed small
  • 1 pound Camembert, sliced thin
  • Cooking spray

Preheat oven 450 levels F.

Inside a large stock pot of boiling salted water, blanch broccoli florets for several minutes. Remove from water and shock inside a large bowl of cold water. Remove from cold water and drain on the paper towel lined platter. Put aside.

Utilizing a plastic bag, crush crackers. Add some thyme, oregano, paprika. cayenne, pepper and melted butter until well combined. Put aside.

Inside a large casserole dish gently greased with butter add broccoli and cheeses. Pour cracker topping on the top of cheese and broccoli. Wrap with foil and bake for 15-20 minutes in oven.

Remove from oven. Take foil off and permit to relax for five minutes before serving.



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