Velveeta Broccoli Casserole
This Velveeta Broccoli Casserole is made of crisp-tender cruciferous florets smothered in gooey cheese sauce and topped with a golden crust! This is my version of Broccoli au Gratin using Velveeta cheese and Ritz crackers. It is a flavorful, cheese-loaded vegetable dish that is easy enough to make any time of the week yet scrumptious enough to serve on any special occasion.
Servings: 10 servings
Ingredients
- 32 ounces frozen broccoli florets
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 16 oz Velveeta Cheese half of a large block
- 1 cup sharp cheddar cheese shredded
- 1 sleeve ritz crackers crushed
- 2 Tablespoons salted butter melted
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9X13 baking dish by spraying the bottom and sides with non-stick spray.
- Boil the broccoli florets in salted water for 3 minutes, drain them, and put them into a large mixing bowl.
- Season the broccoli with salt, pepper, and onion powder.
- Cut the Velveeta Cheese into 1 inch cubes.
- Stir the Velveeta Cheese into the broccoli until fully incorporated and all the cheese is melted.
- Pour the broccoli cheese mixture into the casserole dish and distribute evenly.
- Sprinkle the shredded cheddar evenly on top of the broccoli.
- Mix the crushed ritz crackers with the melted butter then sprinkle on the top of the casserole.
- Bake for 25-30 minutes until the cheeses are bubbly.
Notes
Supplies:
- 9X11 glass baking dish
- This can be stored for 5 days in the fridge or for up to 3 months in the freezer. It is good reheated in the oven or even better, this casserole reheats really well in the air fryer - just like fresh! Just fill a small glass bowl or casserole dish with the leftovers and pop it in the air fryer for 5-7 minutes at 350 degrees. The crackers will be crunchy again and the broccoli tender and cheesy!
- Make sure your velveeta cheese is at room temperature so it melts and incorporates well with the broccoli and seasonings. Otherwise, you will have pockets of cheese in your casserole after it's been baked.
- Can I use fresh broccoli in this recipe? Yes, just boil the broccoli until it is fork tender.
- I don’t have velveeta cheese - what could I use instead? You could use 8 ounces of cream cheese (or 1 cup of sour cream), and an extra cup of shredded cheese as a substitute.
- Is there another type of cheese, besides cheddar? Colby cheese would be a great substitute. Or you could try pepper jack if you’d like something with a bit of heat.