Monday, November 28, 2011

Broccoli Cheese Casserole

  • 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
  • 4 cups crumbled crackers (recommended: Ritz crackers)
  • 1 teaspoon freshly chopped thyme leaves
  • 1 teaspoon freshly chopped oregano leaves
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne
  • 1 tablespoon black pepper
  • 1 stick melted butter
  • 1 pound Velveeta cheese, cubed small
  • 1 pound Camembert, sliced thin
  • Cooking spray
  1. Preheat oven 450 degrees F.
  2. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
  3. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
  4. In a large casserole dish lightly greased with butter add broccoli and cheeses. 
  5. Pour cracker topping on top of cheese and broccoli - use only enough to cover the top. The topping definitely has a kick! 
  6. Wrap with foil and bake for 15 to 20 minutes in oven.
  7. Remove from oven. Take foil off and allow to rest for 5 minutes before serving. 
Courtesy of Broccoli-Cheese Casserole by Aaron McCargo, Jr.

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