Broccoli Casserole

From the Kitchen of Willa Dean Bonnell Spiker

Broccoli Casserole


  • 2 family size bags of frozen broccoli floret’s
  • 1/2 cup sugar
  • 1 stick butter, sliced into pats
  • 1 package Velveeta cheese, sliced
  • 2 sleeves Town House Crackers, crumbed


Cook broccoli in sugar until tender. Drain well. Melt 1/2 stick butter in bowl. Add crackers, mixing well until crumbs are moistened. In a large rectangular cake pan, layer 1/3 broccoli, 1/3 of the remaining butter pats, 1/3 of the cheese slices and 1/3 of the crumbs. Repeat layers. Bake for 30 minutes at 375 until crackers on top are browned and cheese is bubbly.