Broccoli Casserole

This recipe is SO 1970’s!  My mother usually made these for potlucks when she attended meetings for P.E.O.  She never cooked this for us.  Many people enjoy this, or so I am told.  (I don’t care for cheese.)

Broccoli Casserole
2 packages frozen broccoli florets
8 ounces Velveeta (or Cheddar)
25 Ritz crackers — crushed
1 stick margarine (or butter)
Grease a baking dish. Cut the cheese into cubes and place in the bottom of the dish. Cook and drain the broccoli. Add 1/2 stick margarine to the broccoli. Place over the cheese. Melt 1/2 stick margarine and add crumbs. Put on top of the broccoli. Bake, uncovered, at 350 for 20 – 25 minutes.
Yields: 8 servings

Photo by My Recipes.


9 thoughts on “Broccoli Casserole

  1. >Funny! When I grew up in the 70s, although she did not feed me this, I remember the "Stripe it Rich" cake, where you would poke holes and pour pudding or semi-solid JELL-O, and that was food! Yet, in the 80s, we ate fresh ingredients and now I look at food from the 70s and want to gag! Yet, it does have it's flavor-appeal, huh?!

  2. >What a lovely tribute to your mom. Recipes make up the tapestry of food memories that weave our lives together! Norene Gilletz, Cookbook Author/Food Writer

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