Thanksgiving Broccoli and Cheese Casserole
- 2 (14 ounce) bags frozen broccoli florets, thawed
- 2 cups cream of chicken soup
- 1 tablespoon butter, softened
- 2 pounds processed cheese food (such as Velveeta ), sliced
- 2 sleeves buttery round crackers (such as Ritz), crushed
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the broccoli florets, cream of chicken soup, and 1 tablespoon softened butter together in a 9x13-baking dish until the broccoli is coated with the soup.
- Pack lightly to form a flat surface.
- Layer about half the slices of processed cheese food atop the broccoli mixture.
- Bake in the preheated oven until the cheese is bubbling, about 20 minutes.
- Remove the dish from the oven; stir to blend the melted cheese into the broccoli mixture.
- Top with the remaining processed cheese food.
- Top with the crushed buttery round crackers.
- Return dish to oven and bake until the added cheese begins to melt, about 15 minutes more.
- Allow the casserole to cool and thicken slightly before serving, at least 15 minutes.
broccoli florets, cream of chicken soup, butter, processed cheese food, crackers
Taken from allrecipes.com/recipe/thanksgiving-broccoli-and-cheese-casserole/ (may not work)