First I cooked my 12oz. bag of frozen premium broccoli florets and then drained them. Then I smashed up two rolls of Nabisco garlic butter crackers in a one gallon ziploc bag. I cut the Velveeta into smaller chunks and put it in the pot with the cooked broccoli and set the burner to low. While the cheese was melting with the broccoli, I took one stick of butter and melted it in another pot. After it was ready, I stirred in all of the crumbled crackers. I lined the 1 1/2 qt. Pyrex bowl with Release foil and then dumped 1/2 of the cracker mixture in it. Then I put the broccoli with the melted cheese in on top of the crackers and covered it with the rest of the crackers. That's it! A 350° oven then took about 30 minutes to brown the top and we had lunch. One bowl each. Small bowl. RICH! Very nice and tasty, a bit salty, but RICH! Maybe I can make the leftovers into a cream soup tomorrow. You know, the kind with milk and onions and pepper.
It is somewhat like crafting. You put things together and are happy if they come out as you imagine. If not you do it another way the next time.
That does sound delicious tho. I bet the cream of broccoli soup will be good...and thick like I like it (with crackers added with original dish)
ReplyDeleteThat does sound delicious tho. I bet the cream of broccoli soup will be good...and thick like I like it (with crackers added with original dish)
ReplyDelete