BreezyCooking
Banned
Wanted something a little different to accompany this year's Easter roast duck, & came across several different recipes for cheesy broccoli casseroles. Weeded thru & combined aspects of a few to come up with this one. It was both easy, rich, & WONDERFUL. It complemented the roast duck very nicely, & would probably do the same for any roast meat just as well. And the leftovers, although softer after reheating, were equally delicious - one of the few times when they disappeared before I had to come up with a dish to reinvent them - lol!! (Am thinking though, that if one HAD to reinvent them, just the addition of some cooked bite-size chicken or turkey would make a main dish out of this rather nicely.)
Breezy Broccoli Blue Cheese Casserole
1 can of Campbell’s regular condensed “Cream of (fill in blank)” soup
(fill in blank with Cream of Asparagus, Chicken, Celery, Mushroom – whatever.) (I used "Cream of Asparagus" with excellent results)
½ a soup can of half & half
Approx. 4 oz., or ½ of an 8 oz. block of cream cheese, roughly cut into cubes
Approx. ¾ lb. of your favorite blue cheese – any type - cubed or crumbled
2-3 heads worth of broccoli florets (save stalks for another use)
1 sleeve crushed Ritz crackers (just gently roll them right in the sleeve before opening it)
Preheat oven to 350. Bring a large enough pot of water for the broccoli to a boil, add broccoli, bring back to a boil for just 2 minutes & drain.
Combine soup, half & half, cream cheese, & blue cheese in a microwave-safe bowl and microwave until cheeses are melted. In a casserole dish large enough to hold all ingredients (a 10” x 10” x 2” worked with 2 heads of broccoli florets for me), gently fold together blanched broccoli florets & sauce. Top with crushed Ritz crackers, and bake uncovered at 350 for approx. 30 minutes, or until casserole is heated through & cracker topping is lightly toasted.
Breezy Broccoli Blue Cheese Casserole
1 can of Campbell’s regular condensed “Cream of (fill in blank)” soup
(fill in blank with Cream of Asparagus, Chicken, Celery, Mushroom – whatever.) (I used "Cream of Asparagus" with excellent results)
½ a soup can of half & half
Approx. 4 oz., or ½ of an 8 oz. block of cream cheese, roughly cut into cubes
Approx. ¾ lb. of your favorite blue cheese – any type - cubed or crumbled
2-3 heads worth of broccoli florets (save stalks for another use)
1 sleeve crushed Ritz crackers (just gently roll them right in the sleeve before opening it)
Preheat oven to 350. Bring a large enough pot of water for the broccoli to a boil, add broccoli, bring back to a boil for just 2 minutes & drain.
Combine soup, half & half, cream cheese, & blue cheese in a microwave-safe bowl and microwave until cheeses are melted. In a casserole dish large enough to hold all ingredients (a 10” x 10” x 2” worked with 2 heads of broccoli florets for me), gently fold together blanched broccoli florets & sauce. Top with crushed Ritz crackers, and bake uncovered at 350 for approx. 30 minutes, or until casserole is heated through & cracker topping is lightly toasted.
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