| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
- 4 cups crumbled crackers (recommended: Ritz crackers)
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon freshly chopped oregano leaves
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne
- 1 tablespoon black pepper
- 1 stick melted butter
- 1 pound Velveeta cheese, cubed small
- 1 pound Camembert, sliced thin
- Nonstick cooking spray
Instructions
- Preheat oven 450 degrees F.
- In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
- Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
- In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven.
- Remove from oven. Take foil off and allow to rest for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 937 |
| Total Fat | 73 g |
| Saturated Fat | 38 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 172 mg |
| Sodium | 1423 mg |
| Serving Size | 1 of 6 servings |
| Calories | 937 |
| Total Fat | 73 g |
| Saturated Fat | 38 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 172 mg |
| Sodium | 1423 mg |
Reviews
No reviews
I’m making this for thanksgiving, and I’ve been reading reviews. A lot of people are saying that the cheese taste didn’t go with the broccoli or that it was too much cheese compared to the amount of broccoli. Velveeta is a much better cheese for broccoli, and you do not have to follow any recipe exactly. Make it your own. Skip out on a certain spice, use a different cheese, use more or less broccoli or cheese, use cheez-its for your crackers. Use the recipe but use however much broccoli you think will be enough and then use however much cheese you think is enough for your broccoli. That’s what makes your food better to you and the people eating it.
I liked the idea of this dish, but it didn’t work. I felt bad having taken it to a Christmas party. Guess I should have made a batch in advance to test the recipe. Way too much cheese to broccoli, the crumb topping had a nice flavor but didn’t go well with the cheese and broccoli. At 20 minutes in the oven the velveeta was mostly unmelted except around the edges – I suggest longer cooking time. I made no substitutes, used fresh spices, etc… had to order the smoked paprika on line as I couldn’t find it local (ok, I only checked one store). So for a dish I spent over twenty bucks on (mostly cheese) it was quite a let down.
With enough modifications like cutting back on the cheese this might work. But I’m not going to try, I’ll just find a recipe that works as-is to start with.
The different cheeses in this casserole were inventive, and I liked it to an extent, but it is not dish that I would make again. My husband especially did not like it. The crumbly cracker crust on top was good, but the different cheeses were just not the right taste for us.
Absolutely delicious!
Just finished mine and it was pretty tasty actually … but I did forget the pepper :O but still good nonetheless. Instead of that Camembert I substituted Fontina (it’s my fav cheese :p
I AM TRYING TONIGHT WATCHED YESTERDAY AND SAID OH MY GOD GOTTA TRY I AM A GREAT COOK I THINK AND HAVE WORKED IN SOME NICE RESTARAUNTS IN MY LIFE TIME NEVER HAD THE COOKING SHOWS THEN THAT THEY HAVE NOW,,BIG DADDY IS ONE OF MY FAVORITES HE IS THE BOMB,,LOVE YAH AARON
I love this casserole!!! Every time I make it, it is a success. I do change some things around depending on what I have on hand. Thanks Aaron, I love your recipes!!!
My mom made this for Thanksgiving – used low fat thin-sliced Swiss instead of Camembert, and probably dried herbs instead of fresh. It was a hit! Even my dad – who turns his nose up at casseroles and things like Velveeta – loved it. Tasted great, held together, and didn’t get watery like other broccoli cheese casseroles she’s tried.
I am a fan of Chef McCargo’s, but this was not his best. I made it for Thanksgiving. It was so bad, I had to throw it out. It is the cracker topping that ruined it. It overwhelms the entire dish. It is not the added herb/spices, it is just the abundance of crackers. I would suggest eliminating them entirely and just put more cheese on top.