Broccoli & Cream Cheese Casserole |
|
 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
I got this recipe from another web site and posting it here for safe keeping. I haven't tried it yet, but hopefully I'll be able to soon. Ingredients:
2 (10 ounce) packages frozen broccoli spears |
1 (8 ounce) package cream cheese, softened at room temperature |
1 (1 ounce) envelope lipton dry onion soup mix |
1 (8 ounce) container sour cream |
1 tablespoon minced garlic |
1 (8 ounce) can sliced water chestnuts, drained |
2 cups grated sharp cheddar cheese |
18 ritz crackers, crushed (1/2 sleeve) |
4 tablespoons butter, melted |
black pepper |
white pepper |
onion powder |
cayenne pepper |
Directions:
1. Cook broccoli according to package directions until tender then drain well.
2. Combine the cream cheese, sour cream, minced garlic and soup mix.
3. Fold in water chestnuts and add seasonings to taste.
4. Combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
5. Place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
6. Combine ritz crackers with melted butter.
7. Top with grated cheddar cheese then top with crushed cracker mixture.
8. Bake at 350 for 30 minutes or until topping is golden brown.
|
|