*Broccoli Casserole

Broccoli Casserole

Cook broccoli as directed on the package, then drain and place in a very large casserole dish or a large Crockpot. 

Cook Béchamel Sauce as follows:

·       6 Tbsp Unsalted Butter

·       4 Tbsp Flour

·       1 ½ c. Milk

·       salt & pepper, to taste

Melt butter and add flour.  Cook roux a little and begin adding milk until fully incorporated.  Mix together and cook until slightly thick.

·        4 (12 oz.) Packages frozen chopped broccoli

·        1 can cream of mushroom soup

·        1 jar (4 oz) sliced mushrooms

·        6 tsp minced garlic, from jar

·        16 oz Velveeta

·        8 oz sharp cheddar, grated for topping

·        2 sleeves Ritz crackers, crushed for topping

·        4 oz unsalted butter, for topping

·        Paprika, for topping

Add sliced mushrooms, garlic, and cream of mushroom soup.  Stir well.  Lower heat and slowly add chunks of Velveeta.  Stir almost constantly keeping heat low until cheese is fully melted.  Pour sauce of broccoli and stir gently until combined.

In a small sauce pan, melt butter.  Stir in crushed crackers over medium to medium-high heat to lightly toast.  Stir in a dash of paprika.  Sprinkle grated cheddar over the casserole.  Sprinkle toasted crackers on top of casserole.  Sprinkle a little more paprika on top.  Place in 350 degree oven until hot, bubbly and brown on top.

*May also put in a Crockpot and heat on low for 2 hours.