Looking for a delicious way to get your kids (and even the pickiest adults) to enjoy their vegetables? I got the solution with this creamy broccoli cheese casserole! This comforting dish combines tender broccoli florets with the rich, cheesy Velveeta that’s baked to perfection. With just a handful of simple ingredients and adding the Dan-O’s Original you can transform healthy greens into a family favorite.
Ingredients
- 4 tbsp Dan-O’s Original Seasoning
- 2 pounds of fresh broccoli
- 8 oz of Velveeta cheese (1/2 block from a 16 oz block)
- 2 sleeves of Ritz crackers
- 1 stick butter
Preparation Instructions
- While the broccoli is steaming, preheat your oven to 350°F.
- Cut the broccoli florets away from the stems. Aim for bite-sized pieces for even cooking.
- Fill a pot with water and bring it to a boil. Place the broccoli in a steamer basket over the boiling water and steam for about 5 minutes, or until the broccoli is halfway cooked.
- Once steamed, transfer the broccoli into a 13x9 inch deep dish casserole. Spread it out evenly.
- Using a knife, chop the broccoli into smaller pieces.
- Sprinkle 2 tablespoons of Dan-O’s Original Seasoning generously over the broccoli.
- Add the Velveeta cheese by thinly slicing the Velveeta cheese and layer it evenly over the seasoned broccoli.
- Place the Ritz crackers in a zip-lock bag and crush them until they are finely crushed.
- In a pan, melt the butter over medium temperature and mix it with the crushed crackers. Add the remaining 2 tablespoons of Dan-O’s Seasoning to the mixture and stir.
- Evenly spread the cracker mixture over the top of the casserole.
- Cover the casserole dish with foil and bake in the preheated oven for 15 minutes.
- After 15 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and the topping is golden brown.
- Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve warm as a delicious side dish or main course.
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Here is a little twist:
Try adding Cream of Mushroom soup after you have seasoned the broccoli.
Take 2 large cans of Campbell’s Cream of Mushroom soup and 1/4 cup of milk (can be whole Milk or 2% Milk your choice).
Spread Cream of Mushroom soup over broccoli, spread evenly and add Velveeta in squares.
Melt 1/2 stick of salted butter
Crumble Ritz Crackers over top of the cheese and pour melted butter on top of crackers.
Bake 350 for approximately 30-45 minutes or until the cheese is melted and the Cream of Mushroom is bubbling hot. Yum yum. :):):)