Ingredients
2, 10 ounce bags frozen cut broccoli
1
can cheddar cheese soup
1
can cream of mushroom soup
3
Cups shredded cheddar cheese.
Directions
1.
Microwave both bags of broccoli per the instructions on the bag and drain, itâs best to microwave them separately since the bake has two layers and it will keep you from having to separate it.
2.
Crush Ritz crackers, (not too finely, chunky is good). I use two Ziploc bags to crush them in and to keep them separate for the layers.
3.
Melt butter in the bottom of a sauce pan, sauté onions until done and then add the two cans of soup (no need to add water!)
4.
Grease a 9x13â pan with cooking spray and pour in one bag of broccoli, use a wooden spoon to spread it evenly. Spoon about half of the soup mixture onto the broccoli and spread it evenly then sprinkle on 1 1/2 cups of the cheese and one tube of the crushed Ritz crackers. Repeat using remaining ingredients.
5.
Bake in 350° for about 30 minutes until bubbly and browned on top. This can be refrigerated and reheated using the same baking directions.
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