Katrina's Broccoli Casserole

• 2 (8 ounce) packages frozen chopped broccoli
• 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
• 5 12 ounces milk (1/2 soup can full)
• 14 lb Ritz cracker, crushed (1 sleeve)
• 2 cups shredded cheddar cheese
• 10 teaspoons pats butter
• salt & pepper

1. Cook frozen broccoli according to package directions (slightly undercooked) and drain.
2. Grease a 2 quart casserole dish, and preheat the oven to 350 degrees.
3. Mix the soup and the milk in a bowl.
4. Layer the casserole dish in this order:.
5. BOTTOM LAYER:.
6. 1/2 broccoli.
7. 1/2 soup mixture.
8. 5 teaspoons pats of butter on top.
9. salt & pepper to taste.
10. 1/2 cheddar cheese.
11. 1/2 crushed Ritz crackers.
12. TOP LAYER:.
13. 1/2 broccoli.
14. 1/2 soup mixture.
15. 1/2 cheddar cheese.
16. salt & pepper to taste.
17. 1/2 crushed Ritz crackers.
18. 5 teaspoons pats of butter on top.
19. Bake uncovered at 350 degrees for 30 minutes.

broccoli, campbells cream, milk, cracker, cheddar cheese, pats butter, salt

Taken from www.food.com/recipe/katrinas-broccoli-casserole-152117 (may not work)