Instead of fresh broccoli, this casserole uses a 16 ounce package of frozen chopped broccoli that's cooked according to package directions. While the broccoli is cooking, crumble enough Ritz crackers to equal 1/2 cup crumbs -- about 13 crackers. The easiest and neatest way to do this is to put the crackers in a plastic bag
Remove the soup from the heat and stir in the grated cheese until it's melted.
I use 98% fat-free soup which has less sodium than regular soup. For that reason, I stir in 1/2 teaspoon of salt when I add the cheese.
Thoroughly drain the broccoli, stir it in the soup mixture and spread it in a greased casserole dish.
Most recipes call for cracker crumbs to be combined with melted butter or dotted with butter, but not this one. It doesn't use any butter. I actually prefer it this way because the crumbs won't be soggy when you reheat the leftovers. Sprinkle the cracker crumbs on top
My mom served Broccoli Au Gratin with a variety of entrees, but I especially like to serve it with Microwave Tuna and Noodle Parmesan.
Broccoli Au Gratin
6 Servings
1 (16 oz.) pkg. frozen chopped broccoli, cooked and drained
1 (10 3/4 oz.) can cream of chicken soup (undiluted)*
1/2 cup shredded Cheddar cheese
1/2 cup crushed Ritz cracker crumbs (approximately 13 crackers)
Cook broccoli according to package directions; drain. Bring undiluted soup to a boil over low heat; remove from heat and stir in cheese until it's melted. Stir in broccoli. Place mixture in a greased casserole dish; sprinkle with cracker crumbs. Bake at 350° for 30 minutes.
*If using 98% fat-free soup, add 1/2 teaspoon salt when you add the cheese.
© Margaret's Morsels
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