Reviewed: Apr. 19, 2007

Loved it and was very easy to make. Yum!

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KRAZYKOOK2

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Apr. 13, 2007

Delicious. Lots of flavor. Easy.

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Jan

Home Town: Hornell, New York, USA

Living In: Kent, Ohio, USA

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Reviewed: Mar. 22, 2007

A friend of mine used to make this recipe all the time, I'm glad I found it here! I cooked broccoli according to package directions and drained well. Then I mixed it with the cubed Velveeta in the baking dish and zapped in microwave until the cheese was melted and then I stirred. I prepared Ritz in skillet as per directions-came out great! I had used a 32 oz bag of broccoli, 1 lb Velveeta, 2 sticks butter, 2 sleeves Ritz-perfect!

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Monka

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Reviewed: Mar. 10, 2007

This is the most requested casserole/recipe at every gathering. Even those who use other broccoli casserole recipes ask for this one. My family recipe uses the same ingredients but different instructions. If you can't find two 10 oz packages of broccoli, use one 16 oz and 3/4 pound of cheese. First cook the broccoli according to package directions then drain well. Cube the cheese (velvetta works best). Cubing is easier if you spray the knife with cooking spray. Mix broccoli and cubed cheese then pour into a shallow casserole dish. Melt butter or margarine and mix well with one roll of crushed round buttery crackers. Spread over the broccoli and cheese. Bake about 20 minutes. Follow these preparation instructions and you will never have a dry casserole or need to add any additional butter, milk or melt the cheese first. This is guaranteed to disappear quickly!

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BARKERBUNCH

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Reviewed: Mar. 9, 2007

I defrosted and drained the broccoli, to cut down on the cooking time. I also used Ragu cheese sauce. Delicious!

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KDA1114

Cooking Level: Intermediate

Home Town: Shelbyville, Kentucky, USA

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Reviewed: Mar. 4, 2007

I loved this recipe! I added some shredded carrots to the broccoli and melted everything in the micro and stirred it up well before topping with the crackers. Used roasted vegetable crackers for the topping. Yum!

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Jen R.

Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Feb. 3, 2007

WONDERFUL..Be sure to defrost the broccoli and dain well..Thanks, a keeper.(used mexican velvetta..

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Darlene

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Reviewed: Dec. 31, 2006

tasty! I took the advice of some of the reviewers and half thawed the broccoli. however, next time I will slightly pre-cook the broccoli in the microwave. also, it would cut down on the oven time.

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Nancy D

Cooking Level: Intermediate

Living In: Stanford, Kentucky, USA

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Reviewed: Dec. 28, 2006

I made this as a side dish to go with the ham on Christmas Day. I put the frozen broccoli in the microwave and this really saved me the cooking time in the oven. I used 3/4 pound of Velvetta Cheese, cut into chunks and stirred the chunks into the broccoli. This was a huge hit. I saw people going back for second helpings! Will definately use this recipe over and over.

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BHogle

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Reviewed: Dec. 14, 2006

Very good! (used shredded cheddar cheese) I save out part of the cracker/butter mixture to put over the top. I mix in the rest of the cracker/butter as well as the cheese into the broccoli. Used 1/4 cup of butter. Spray the baking dish with cooking spray.

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BONF

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Reviewed: Dec. 9, 2006

The next time I make this recipe, I will thaw out the frozen broccoli first. Other than that I followed the recipe and it was fantastic!

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MIALAW

Cooking Level: Expert

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Dec. 1, 2006

Excellent recipe! I made it for a dinner party. Many people asked for the recipe. I used 2 glass pyrex dishes, making it one layer. I used about 3 oz of velveta cheese (cubed) so it would be creamy. I top it with about 1/3 cup of sharp cheddar cheese (use more if you like more cheese). I topped with the cracker mixture.Thanks for sharing the recipe.

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kidsplay03

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Reviewed: Nov. 22, 2006

This is a holiday staple for my family and friends and if I say I'm not making it-watch out! I have a slightly different variation. First, I usually use the packaged frozen Broccoli&Cauliflower.I will defrost the mix in a colander until 80-90% defrosted, which seems to help get a just-right moisture level. Also,forget shredding, it works great if you utiize 1/4 cup melted butter and blend CUBED Velveeta with the butter in a microwave, heating for 30 secs each time, repeat the stirring and reheating until smooth and creamy-creates a thick but smooth cheese sauce and prevents this from being dry. Also, I add 1/4 cup grated parmesan to the cracker crumbs for a little something extra.

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KC MARTEL

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Reviewed: Nov. 15, 2006

This is a classic holiday recipe in my home - and over the years it has become MANDATORY that I make this dish. There are a couple of things that I do differently, however, the first being that I use a 1 LB. (16 oz) brick of velveeta cheese and secondly, I slightly defrost the frozen broccoli and drain the excess water. I then separately melt the velveeta cheese with 1 T butter and once melted, I stir it into the broccoli. The remaining butter (1-2 T) is melted and mixed with the crushed crackers which are then placed on top of the broccoli cheese mixture. The casserole is then baked until golden brown and bubbly. Bon Appetite!

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TEEFAH

Cooking Level: Expert

Home Town: Watertown, New York, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Nov. 14, 2006

I loved the buttery crackers on top.

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YumYum

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 26, 2006

After reading the reviews, I decided to just make it as much as possible like the recipe and decide for myself. I didn't have frozen broccoli, so used fresh and added about 1/4 cp of the liquid that was used to cook the broccoli into the casserole. I didn't have the little round crackers either, so I just used the square saltines-type crackers that I had on hand. Everything turned out perfectly. I don't think that a single thing needs to be changed in this recipe!

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Rena Lynn

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Pinhais, Paraná, Brazil

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Reviewed: Dec. 28, 2005

This is a great dish! I made mine a little differently. I used 3-4 bunches of fresh broccoli and cooked it. I used the 12oz cube of Velveeta, cubed and 36 Ritz crackers crushed and divided. Mixed the broccoli, cheese and half of the crushed crackers in a bowl & then melted butter & added to other 1/2 of crumbs and topped the casserole with it. Even people who don't like broccoli loved it, including my 9 yr old daughter! Will defintely make again.

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PBHARRIS

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Reviewed: Dec. 6, 2005

Everybody loved this. I don't like broccoli, so I didn't try it. I added milk to make the cheese creamier and garlic and pepper for flavor.

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Bridget Moore

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Waddell, Arizona, USA

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Reviewed: Nov. 6, 2005

This is the best broccoli casserole!!! There are some tips to make it better though if it turns out to dry for you. 1. The best bowl to use is one of those round pyrex bowls with the lid. If you need more then just do another one in a separate bowl. These are the best because they aren't too deep and not too flat. 2. Cook broccoli in pan just enough to thaw it, drain the water then spread brocolli between paper towels on countertop to dab up excess water. It should not be wet. 3. After shredding the cheese, chill it. It's so much easier to handle if you do it this way. 4. Layer broccoli and cheese. Cheese should be the last layer on top. 5. Crush crackers pretty fine with maybe a few little chunky bits. 6. Evenly coat butter, be careful not to pour, but drizzle it until all crumbs are evenly coated. 7. It only needs to be in the oven 20 minutes or until top is golden brown. This should have a nice crispy buttery taste on top and broccoli should be soft, tender, and very cheesy. It should not be dry at all Excellent.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 6, 2005

"The best broccoli I have ever had" That was the review I got last night at a large family dinner. The menu has been changed for Thanksgiving to inculde this as the veggie of choice.

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Robinson

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Broccoli Casserole III

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