My mom always makes broccoli casserole for Thanksgiving. This recipe definitely reminds me of her, so I end up making it myself almost every year. When I take a bite, I go back in time, back to a time when I didn’t do much on Thanksgiving morning except watch TV. Those were the days, eh?
I must warn you…not everyone loves this broccoli casserole. Kids especially. I remember not loving it all that much myself when I was younger, but it grew on me. I think the reason is that there is blue cheese in the sauce and, well, blue cheese isn’t always a universally loved flavor. In fact, I pretty much detest blue cheese in most things. I can’t help it. But I do really like this casserole. I like the strong savory flavor of this dish in contrast with the more mellow, often sweet flavors on the Thanksgiving plate.
From my mom Phyllis Wallin (don’t know where she got the recipe from!)
- 2 T butter
- 2 T flour
- 6 oz cream cheese
- 1/4-1/2 C crumbled blue cheese (I do 1/4 cup)
- 1 C milk
- 2 14-oz pkgs frozen broccoli – thawed and drained
- ~15 Ritz crackers (half a sleeve or so), crushed
In saucepan melt butter; blend in flour and cheeses (this part doesn’t always go that smoothly for me, but once I get the milk in there things melt and blend better). Add milk; cook and stir until mixture boils. Remove from heat and stir in broccoli.
Place in casserole dish; top with cracker crumbs. Bake at 350 for 30 mins.
As you can see, I’m freezing the casserole for next week, so I’m keeping the crackers stored separately until it’s time to bake.