Broccoli-Cheese Casserole

Ingredients

• 1 tablespoon pepper black
• 2 pounds blanched broccoli florets fresh frozen drained
• 1 stick butter melted
• 1 pound camembert cheese cut cubes plus extra to put on top sliced thin
• 1 teaspoon cayenne 
• 4 cups round buttery crackers crumbled (recommended: Ritz crackers)
• 1 teaspoon freshly oregano leaves chopped
• 2 tablespoons paprika smoked
• 1 teaspoon freshly thyme leaves chopped
• 1 pound velveeta cubed

Equipment

• bowl
• paper towels
• oven
• pot
• casserole dish
• aluminum foil
• ziploc bags

Directions

1. Watch how to make this recipe.
2. Preheat oven 450 degrees F.
3. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes.
4. Remove from water and shock in a large bowl of ice water.
5. Remove from ice water and drain on a paper towel lined platter. Set aside.
6. Using a plastic bag, crush crackers.
7. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
8. In a large casserole dish lightly greased with butter add broccoli and cheeses.
9. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven.
10. Remove from oven. Take foil off and allow to rest for 5 minutes before serving.