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Teacup’s Broccoli Casserole

Teacup’s Broccoli Casserole

Teacup's Broccoli Casserole
Teacup’s Broccoli Casserole
Teacup's Broccoli Casserole
Teacup's Broccoli Casserole
Recipe By:
  • 3 pkgs. frozen broccoli spears or florets
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 bunch green onions, chopped
  • 1 stick butter
  • 3 T. minced garlic
  • 2 c. shredded sharp cheddar cheese
  • 1 (10 ¾-oz.) can cream of mushroom soup
  • 1 c. crushed Ritz crackers
  • Salt, red/black pepper
  • Paprika
  1. Cook broccoli according to pkg. instructions. Drain and place in bottom of casserole dish that is sprayed with PAM. Season with a little salt and pepper.
  2. In a skillet, melt butter and sauté the celery, onion and garlic until tender.
  3. In top of a double boiler or in saucepan over low heat, combine soup and cheese. Heat until smooth.
  4. Add the sauté onion mixture to soup mixture.
  5. Add green onions. Taste for seasoning.
  6. Pour mixture over broccoli.
  7. Sprinkle the cracker crumbs on top.
  8. Sprinkle with paprika.
  9. Bake 350 for 20 minutes or until hot.
*****Can be made ahead and frozen. You can add 2 c. of cooked rice (can be brown, yellow or flavored rice) to the mixture. You can also change up cheese selections. Try different things to change it up.
This is my mother-in-law, Ruth “Teacup” Wilbert Morrow’s recipe. When she started this, she used the rolls of garlic cheese. Sadly, they don’t make that cheese anymore. Loved that roll of garlic and also the jalapeno roll of cheese. Wish they would bring them back.

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