Broccoil Casserole - 3 Ways

Not everyone likes broccoli.  I do, Keith does, Ben does, Anna and Jon don't.  Now, to be honest, I didn't always like broccoli.  Cooked, soggy broccoli, yuck.  Velveeta changed the way I feel about this green veggie.  Yum.  So tasty.  I've included that recipe here (kids tend to like it), plus 2 more that may appeal to your more sophisticated palate.  Enjoy!

Velveeta/Ritz Broccoli Casserole

3 (10 oz) packages frozen, chopped broccoli
3/4 lb (12 oz) Velveeta, cubed
36 Ritz crackers, coarsely crushed
1/4 cup butter, melted

Preheat oven to 350.  Greast 2 quart casserole pan.  Combine broccoli and cheese.  Spoon into casserole.  Mix together cracker crumbs and melted butter.  Sprinkle over broccoli.  Bake uncovered at 350 for 45 minutes.

Joyce's Cheesey Broccoli Casserole

2 (10 oz) packages frozen, chopped broccoli
1 (8 oz) package cream cheese
1 oz Roquefort (blue) cheese
1 cup half-and-half
1 cup Pepperidge Farm herb dressing crumbs

Preheat oven to 350.  Steam broccoli until nearly tender.  Place in greased 2 quart casserole.  Over low heat, combine cream cheese, Roquefort cheese, and half-and-half until cheese is melted (will thicken as it cooks).  Pour mixture over broccoli and sprinkle with herb dressing crumbs.  Bake 30 minutes at 350.

Broccoli Curry Casserole

1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp lemon juice
1/4 tsp curry powder
2 (10 oz) packages broccoli
1/2 cup dried bread crumbs
2 tbsp butter, melted

Preheat oven to 300.  Cook broccoli until nearly tender.  Place in greased 2 quart casserole.  Mix sour cream, lemon juice, and curry powder.  Pour over broccoli.  Mix together bread crumbs and melted butter.  Sprinkle over sauce.  Bake uncovered at 300 for 30 minutes.