Cheesy Broccoli Casserole
Cheesy Broccoli Casserole
8 cups broccoli, cooked
10.5 ounces cheddar cheese soup
1 cup mayonnaise
3 cups (12 ounces) Velveeta Shreds, divided
2 eggs, beaten
1/2 cup onion, diced
1 teaspoon salt
1 teaspoon pepper
About 45 Ritz Crackers
4 Tablespoons melted butter
Preheat your oven to 400°.
Cook your broccoli, allow it to drain well, and cool completely. Place it in a greased 9” x 13” baking dish. Set aside.
In a large bowl, stir together the cheddar cheese soup, mayonnaise, two cups of Velveeta Shreds, eggs,  onion, salt, and pepper. Spread this evenly over your broccoli. Top with one cup of Velveeta Shreds.
Crush the Ritz crackers and stir in the melted butter. Spread crackers evenly over the top of your broccoli casserole.
Bake for 30 minutes or until the casserole is bubbly and the crackers are lightly browned. Let cool for 10 minutes before serving. 
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Broccoli Cheese Bake Shorts
Creamy, delicious and extremely easy to make broccoli cheese bake.
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Cheesy Broccoli and Rice | How to Make Broccoli, Cheese, and Rice Casserole
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How To Make Broccoli Cheese Casserole | Casserole Recipes | Allrecipes.com
Get the recipe for Broccoli Cheese Casserole at
Watch how to turn broccoli into a decadent, rich and creamy baked side dish. It's easy too! Just mix together chopped broccoli with cream of mushroom soup, mayonnaise, egg and sharp Cheddar cheese and bake in the oven until bubbly. Enjoy.
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How To Make Broccoli Cheese Casserole | Casserole Recipes | Allrecipes.com
Broccoli and Cauliflower Cheese
No roast dinner is complete without a Broccoli and Cauliflower Cheese bake. This is the easiest, cheesiest & most darn right delicious side dish you’ll ever make!! Enjoy! Chris x
FULL RECIPE POST:
Broccoli and Cauliflower Cheese | Serves 4 - 6
????INGREDIENTS????
250g / 9oz large bite sized pieces of Broccoli (approx 1x 12oz/350g whole head of broccoli)
400g / 14oz large bite sized pieces of Cauliflower (approx 1x 2lb/1kg whole head of cauliflower)
500ml / 2 cups Milk, at room temp
1.5 cups / 150g Cheddar, grated (save 1/3 for topping)
1 cup / 100g Gruyere, grated (see notes)
3 tbsp Flour
3 tbsp Butter
1 heaped tsp Dijon Mustard
1 clove of Garlic, finely diced
1/2 tsp Salt, plus more to taste
1/4 tsp Black Pepper, plus more to taste
few pinches of Nutmeg
2 tbsp Olive Oil
Fresh Chives, to garnish
????METHOD????
Add broccoli and cauliflower to a large baking tray and combine with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast at 200C/400F in the oven for 15-20mins, or until lightly charred and slightly softened, but still a bit firm (will cook properly when baked).
Meanwhile, melt 3 tbsp butter into a suitably sized pan over medium heat and add garlic. Fry for a minute, then stir in 3 tbsp flour to form a paste. Gradually pour in 2cups/500ml milk, continually whisking to avoid lumps forming.
Once the sauce has thickened, stir in gruyere and cheddar, then add mustard, nutmeg and salt & pepper to taste. Stir in roasted broccoli/cauliflower.
Pour back into the baking dish, sprinkle over the rest of your cheddar (1/2cup/50g) and pop back in the oven at the same temp for 20mins or until golden and bubbly. Allow to rest for 5 or so mins to reform shape and cool down, then sprinkle with finely chopped chives and serve up!
As always, for full nutrition, guidance and recipe notes head to the full blog post
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