Broccoli Cheese and Cracker Casserole

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

3 sleeves round butter crackers, such as Ritz

3 lb. broccoli, cut into florets

2 lb. Velveeta cheese

1/2 c. milk

1/4 c. heavy cream

Kosher salt and black pepper, to taste

1/4 tsp. cayenne pepper

1 tbsp. dijon mustard (optional)

Directions

Preheat the oven to 350°F. Place the crackers in a large plastic, zip-top bag and crush slightly, leaving some large chunks. Set aside.

Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.

Cut the Velveeta into chunks. Throw it into a large pot with the milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in the Dijon mustard, if using.

Add the broccoli to the cheese sauce, then add half the cracker crumbs. Stir to combine, then pour the mixture into a buttered 13-by-9-inch baking dish. Top with the remaining cracker crumbs, then sprinkle the top generously with black pepper.

Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.

Nutrition

• Calories: 373
• Total Fat: 28 g
• Saturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 81 mg
• Sodium: 557 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 21 g