Barb's famous Broccoli and Cheese

SUBMITTED BY: MrMojo

"The rich and creamy cheese sauce in this easy broccoli casserole will have you reaching for seconds!"

PREP TIME	16 Min
COOK TIME	25 Min
READY IN	41 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

5 (10 ounce) packages frozen broccoli florets
2 (1 pound) loaves processed cheese (i.e. Velveeta®), cubed
1 pint sour cream
1 cup margarine, melted
2 1/2 cups coarsely crushed buttery round crackers

READ REVIEWS (3)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
Place the broccoli into a large saucepan and fill with about 1 inch of water. Bring to a boil, and cook just until tender, about 3 minutes. Drain and transfer to a 4 quart casserole dish.
In a separate pan, combine the processed cheese and margarine. Cook over medium heat, stirring constantly, until cheese has melted. Remove from the heat and stir in the sour cream. Pour evenly over the broccoli in the casserole. Stir together the crackers and margarine; spread over the top of everything.
Bake in the preheated oven until the top is browned, about 25 minutes.

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REVIEWS

Reviewed on Apr. 6, 2008 by o3

I totally screwed this up. I was trying to cut the recipe in half and also have it slightly less "cheesy" (though cheesy is good). I put almost 2 produce bundles of fresh, cut up, broccoli in a square pyrex dish (after lightly cooking the broccoli), that was the perfect amount. But for the cheese sauce (slighted melted in a pan prior to mixing with broccoli), I only put maybe 1/4 of a loaf of Velveta, some small amount of random left over shredded cheeses, and a WHOLE FREAKING 8 oz container (the little small one) of sour cream. WAY too much sour cream, not enough cheese flavor. I put French's fried onions (1/2 of the big can mixed with 1/3 stick melted butter) on top, that was good. I wish I would have put a whole can!

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Reviewed on Mar. 26, 2008 by RMurphy

Made this for Easter dinner and it was a big hit! I used fresh broccoli and halfed all ingredients for a smaller batch. This will definitely be a regular on our holiday tables.

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Reviewed on Mar. 23, 2008 by kathyclarke

This was just way too cheesey for me and I like cheese. I probably had twice the broccoli this called for and it was still too much cheese. It was a simple recipe but I'll only use half the cheese the next time and thin it with some milk or half and half next time

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