Tweaked Frozen Broccoli and Cheddar Cheese Casserole

These Broccoli and Cheese Casseroles have been around forever, and I'm sure for a lot of folks they're old family favorites just like the Green Bean Casserole. Well, I wanted to try one but decided to make it my own, and was pleased with how it turned out:@) This is a very filling side dish, or you could add some cooked rice, noodles, and/or chicken or ham and serve it as a dinner casserole. I spooned the leftovers over some cooked macaroni and called it lunch... This might just be on my menu for the holidays this year, I'll add some fried onions to the top to make it extra special!

Some reviews from other recipes calling for 1/2 C+ milk said it can be a bit runny... I cut back on the milk figuring frozen broccoli would produce some liquid. I think you can see how thick and cheesy mine turned out:@)

Don't hesitate to give this a try, it's good stuff folks:@)

Tweaked Frozen Broccoli and Cheddar Cheese Casserole

12 oz frozen broccoli, thawed

10 oz cream of chicken soup

1/4 C milk or half and half

1 C shredded cheddar cheese

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp seasoned salt-optional-I used Lawry's original

Half of a sleeve of saltines (or Ritz) crackers, crushed

dots of butter for top

1. Mix everything except crackers and butter, pour into 1 - 1 1/2 quart casserole dish.
2. Sprinkle crackers over top, dot with a little butter here and there.
3. Bake at 350 degrees for 30 minutes or until broccoli is tender.

Eat well and have a happy day:@)

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