Shoney's Broccoli Casserole
Copycat Shoney's restaurant broccoli casserole — broccoli florets and rice in a creamy Velveeta-half-and-half sauce, baked and topped with crushed Ritz crackers and shredded cheddar.
Ingredients
- 6 cup broccoli florets, coarsely chopped
- 1 0.3 lb Velveeta cheese, cubed
- 2 count eggs
- 3 cup cooked white rice
- 3 cup half-and-half
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup Ritz crackers, crushed
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat oven to 350°F (175°C). Spray a 9-inch baking pan with cooking spray.
- 2
Lightly beat eggs in a large mixing bowl for about 20 seconds. Add broccoli, rice, salt, and pepper. Mix well.
- 3
Place cubed Velveeta and half-and-half in a microwave-safe container. Cover and microwave 2 minutes or until cheese is melted. Stir until smooth.
- 4
Add cheese mixture to the broccoli-rice bowl and blend thoroughly.
- 5
Pour into prepared pan. Bake 30 minutes. Top with crushed Ritz crackers and shredded cheddar.
- 6
Return to oven 10 more minutes until topping is golden and cheese is melted.
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