Vernitas Broccoli Casserole Recipes

BROCCOLI AND VELVEETA CASSEROLE

Broccoli and Velveeta Casserole image

A friend gave me this recipe when I was looking for a vegetable dish to make with ham. My husband filled his plate three times during dinner and it is very hard for me to get him to eat his veggies! Everyone has loved making this dish because it is so easy and everyone goes back for seconds and thirds!

Provided by dragonpawz

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) bag frozen broccoli
1/2 a box of 16oz Ritz cracker
3/4 lb Velveeta cheese
1/2 cup butter

Steps:

Cook broccoli and drain water.
Add Velvetta and cook until melted.
In a seperate pan melt butter, then remove from heat.
Add crumbled Ritz crackers to the butter and stir until mixed well.(You can crumble the crackers by hand or by putting them in a storage bag and crush with a rolling pin).
Spray a 1 3/4 quart cassarole dish with cooking spray.
Spoon in half the crackers into the dish.
Pour broccoli and cheese mixture in and cover with the rest of the crackers.
Bake for 15-20 minutes uncovered at 350 degrees or until top browns.

VERNITA'S BROCCOLI CASSEROLE

Vernita's Broccoli Casserole image

My mother-in-law makes the best broccoli rice bake.

Provided by annette

Categories Broccoli Side Dishes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

⅓ sleeve buttery round crackers (such as Ritz®), crushed
¼ cup margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 small onion, chopped
2 cups shredded Cheddar cheese
1 cup uncooked instant rice (such as Minute®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 18 g, Cholesterol 29.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 7.8 g, Sodium 540.7 mg, Sugar 1.9 g

VERNITA'S BROCCOLI CASSEROLE

Vernita's Broccoli Casserole image

My mother-in-law makes the best broccoli rice bake.

Provided by annette

Categories Side Dish Vegetables Broccoli

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

⅓ sleeve buttery round crackers (such as Ritz®), crushed
¼ cup margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 small onion, chopped
2 cups shredded Cheddar cheese
1 cup uncooked instant rice (such as Minute®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 18 g, Cholesterol 29.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 7.8 g, Sodium 540.7 mg, Sugar 1.9 g

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