Thanksgiving is right around the corner. So close in fact that I can practically smell the turkey cooking! My daughter-in-law Kim has requested two recipes that she has had at my house more than once. They happen to be a couple of Jason's favorites and I know that she wants to make them for his Thanksgiving. Since we live hundreds of miles apart I thought I would post them here for her to copy down and share them with the rest of you folks.
Broccoli Casserole
5 C broccoli
8 oz Velveeta (cubed)
1/4 C butter (melted)
1/4 lb. Ritz crackers (crushed)
1/4 C butter (melted)
Cook broccoli until 1/2 done: drain. stir in cheese and 1/4 C butter. Pour into buttered casserole. Toss crackers with melted butter. Spoon onto broccoli.
Bake at 350 20-30 minutes
Pea Casserole
1 lb. frozen peas heated through but not thoroughly cooked.
1 can cream of mushroom soup
1 C Velveeta chesse cubed
2 hard boiled eggs chopped up
Combine all ingredients in buttered casserole. Bake at 350 for 30 minutes. I like to top with Ritz crackers crushed up and mixed with melted butter.
Enjoy and have a happy Thanksgiving.
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