Ritz Crackers And Velveeta Cheese Broccoli Casserole At Katrina Simmons

Ritz Crackers And Velveeta Cheese Broccoli Casserole At Katrina Simmons Place broccoli in a large microwave safe bowl. pour ¼ cup water into the bottom, cover, and microwave on high for 4–5 minutes. the broccoli should be completely defrosted. drain the broccoli well. place 4 tablespoons of butter in a large skillet. add the onion and cook for 4–5 minutes, or until the onion is very soft. Heat a medium skillet over low medium heat, and add the cubed velveeta, butter, salt, garlic powder, and onion powder. stir until smooth then remove from heat. don't leave it unattended! the sauce burns very easily, so stir often.

Broccoli Dishes How To Cook Broccoli Broccoli And Cheese Ritz Melt butter over medium heat in a large pot, then sauté the minced onion and garlic for 3 5 minutes until translucent. add cubed velveeta and heavy cream, stirring frequently over low heat until melted and smooth, about 5 minutes. fold in the cooked broccoli. transfer the mixture to a 9×13” casserole dish, sprinkle with crushed crackers. Drain liquid from the broccoli and transfer to a 9×9 inch casserole dish; sprinkle with all purpose seasoning. cut 4 tablespoons of butter in cubes. dot broccoli with cubed butter and cheese. melt remaining butter. mix crushed crackers with melted butter and cover broccoli mixture. Wash broccoli with cold water, and shake dry. pat with a paper towel to completely dry, if needed. take a sharp knife, trim off a small slice at the end of the stalk and discard. separate the florets from the stem and cut each floret into bite sized pieces. peel the tough outer edge of the broccoli stems, and discard. Place broccoli in a microwave safe and oven safe 13×9″ baking dish. cover with plastic wrap and cook for 8 minutes. stir, re cover and cook another 8 minutes. remove plastic wrap and pour 4 oz melted butter over broccoli and toss to coat. cut velveeta into smaller pieces and distribute evenly over broccoli.

Velveeta Broccoli Casserole Wash broccoli with cold water, and shake dry. pat with a paper towel to completely dry, if needed. take a sharp knife, trim off a small slice at the end of the stalk and discard. separate the florets from the stem and cut each floret into bite sized pieces. peel the tough outer edge of the broccoli stems, and discard. Place broccoli in a microwave safe and oven safe 13×9″ baking dish. cover with plastic wrap and cook for 8 minutes. stir, re cover and cook another 8 minutes. remove plastic wrap and pour 4 oz melted butter over broccoli and toss to coat. cut velveeta into smaller pieces and distribute evenly over broccoli. Cook broccoli cuts according to package directions. (i cook mine in a bowl in the microwave covered with saran wrap. add 1 2 the melted butter, salt and pepper, and the velveeta cheese chunks to the broccoli. stir to melt. step 2. add the other half of the melted butter to the ritz cracker crumbs. step 3. Cook broccoli and drain water. add velvetta and cook until melted. in a seperate pan melt butter, then remove from heat. add crumbled ritz crackers to the butter and stir until mixed well. (you can crumble the crackers by hand or by putting them in a storage bag and crush with a rolling pin). spray a 1 3 4 quart cassarole dish with cooking.