Velveeta broccoli casserole is a cheesy side dish topped with buttery crackers. The perfect side dish with a veggie and a ton of flavor.
Are you looking for a side dish that is quick, easy, and utterly irresistible? Look no further than the magic of velveeta broccoli casserole. This mouthwatering recipe combines the creamy, melty goodness of Velveeta cheese with tender broccoli florets.
The secret to the creamy perfection of this casserole is the Velveeta cheese. Known for its smooth texture and rich flavor, Velveeta melts to perfection, creating a velvety cheese sauce that coats every bite of broccoli. This dish is not only incredibly delicious but also incredibly simple to make. With just a few basic ingredients and minimal preparation time, you can have this cheesy delight on your table in no time.
Whether you’re planning a family dinner, a holiday feast, or just a cozy night in, velveeta broccoli casserole is the perfect addition to any meal.
How To Make Velveeta Broccoli Casserole
Ingredients needed
- Broccoli
- Ritz crackers
- Velveeta cheese
- Evaporated Milk
- Butter
Making the velveeta broccoli casserole
- To start, blanch the frozen broccoli in hot water for 7 minutes. Drain and press the broccoli slightly to release stored water. Preheat oven to 350F.
- Next in a small pot, melt the velveeta cheese and evaporated milk together. Not too hot, you only need to melt the ingredients together not boil them. In the sauce add the salt and pepper.
- Now, in a 8×8 baking dish combine the sauce and the drained broccoli together.
- To the side in a ziplock bag crush a sleeve of Ritz crackers and add in melted butter. Mix everything well then add the buttery crust on top off the velveeta broccoli casserole.
- Bake in preheat ed oven for 20 minutes. Remove and allow the casserole to cool before serving.
Frequently Asked Questions (FAQs)
Could I use fresh broccoli for the recipe?
Sure, you will still need to blanch the broccoli because there isn’t enough time in the oven to cook it thoroughly. You’ll still need two pounds and the broccoli will need to be chopped into smaller chunks.
Leftovers and making it ahead of time?
This is a great recipe for storage and reheating. Simply pop it back into the oven for a bit until the cheese is heated through and melted and you’ll have the same flavors time and time again. I would not recommend freezing this recipe but it will keep in the fridge up to 3-4 days just fine.
What to serve with the velveeta broccoli casserole?
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Velveeta Broccoli Casserole
Equipment
- 8×8 baking dish
Ingredients
- 16 ounce frozen broccoli cuts
- 1 sleeve Ritz crackers, crushed
- 12 ounce velveeta cheese
- 5 ounce can of evaporated milk
- 1/2 cup butter, melted
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- To start, blanch the frozen broccoli in hot water for 7 minutes. Drain and press the broccoli slightly to release stored water. Preheat oven to 350℉.
- Next in a small pot, melt the velveeta cheese and evaporated milk together. Not too hot, you only need to melt the ingredients together not boil them. In the sauce add the salt and pepper.
- Now, in a 8×8 baking dish combine the sauce and the drained broccoli together.
- To the side in a ziplock bag crush a sleeve of Ritz crackers and add in melted butter. Mix everything well then add the buttery crust on top off the velveeta broccoli casserole.
- Bake in preheat ed oven for 20 minutes. Remove and allow the casserole to cool before serving.