Baked Broccoli And Cheese Casserole

Baked Broccoli And Cheese Casserole 1


  • 6 -8 cups broccoli florets fresh or frozen
  • ¾ pound processed cheese loaf , such as Velveeta


  • ½ cup cheddar cheese shredded
  • ½ cup buttery crackers crushed
  • 2 tablespoons butter melted


  • Preheat oven to 375°F. Combine topping ingredients and set aside.
  • Place broccoli in boiling water and cook until tender-crisp, about 4-5 minutes for fresh or 3 minutes for frozen. Drain very well. Place broccoli in a 2½ – 3 quart casserole dish.
  • Add the cheese loaf to the pot where the broccoli was cooked, and melt over medium heat. Pour melted cheese evenly over broccoli.
  • In a small bowl, mix the topping ingredients together. Spread over top of the broccoli and cheese.
  • Bake 20-25 minutes or until hot and bubbly.
  • notes

    • Use frozen broccoli florets to save time!
    • Cheese loaf can also be melted in the microwave if desired. Use 30 second intervals and stir until smooth.
    • Prep everything in advance, cover, and refrigerate. Top with the cheese cracker crumb topping and bake!
    • Refrigerate leftovers in a covered container for up to 3 days. Freeze portions in zippered bags for up to 4 weeks.
    • Microwave portions to reheat as needed.
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