· 4 (12 oz.) Packages frozen chopped broccoli
Cook broccoli as directed on the package, then drain and place in a very large casserole dish or a large Crockpot.
Cook a 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.
· 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 the sliced mushrooms, garlic, and cream of mushroom soup to the sauce. Stir well. Lower heat and slowly add chunks of Velveeta (FYI: the cheese makes the Béchamel sauce a Mornay sauce). Stir almost constantly keeping heat low until cheese is fully melted. Pour the sauce over the 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 the 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.
