Hey y’all its Abbey! Let me tell you, when I first saw our friend Tammi holding up a box of Ritz crackers for this recipe, my jaw DROPPED. She’s the most bougie person we know with the most boujee pallet. And then… she pulled out the VELVEETA! I don’t know if staying inside has gotten to her a little bit, but I’m glad it did because this recipe is BOMB.
If you’re like me and looking for sun things to try while staying inside, I would recommend giving this recipe a try! Its super easy, and the epitome of comfort food!
Ritz Cracker Casserole
PREP TIME: 15-20 minutes
COOK TIME: 20 minutes but varies by oven
· 1 (16 ounce) bag broccoli (fresh or frozen)
· 1 / 2 a box of 16oz Ritz cracker
· 3 / 4 lb Velveeta Cheese
· 1 / 2 cup butter
· 1 / 2 cup of half and half or whole milk
Cook broccoli and drain water. Be sure not to overcook. Remove broccoli when it’s bright green in color.
Melt butter and crumble crackers. You can crumble the crackers by hand or by putting them in a storage bag and crushing with a rolling pin. Add crumbled Ritz crackers to the butter and stir until mixed well.
In a medium saucepan on low heat add milk and Velveeta. Be sure to stir frequently. If the heat is too high, the cheese will burn and stick to the pan.
Once the Velveeta is melted, pour over cooked broccoli and stir to combine.
Spray a casserole dish with cooking spray. Spoon half the crackers into the dish. Salt n’ pepper to preferred taste. Pour the broccoli and cheese mixture in and add the remaining crackers on top.
Bake at 350 degrees for approximately 20 minutes or until cracker topping is toasted.