Broccoli Casserole

8-10 cups broccoli cooked until tender

5 oz Velveeta Cheese, cubed

2 cans cream of celery

1 cup mayo

2 pkg Town House Crackers, crushed

2 sticks of butter, melted

1. Cook broccoli
2. Steam or boil broccoli florets until tender but not mushy. Drain thoroughly and spread into a lightly greased baking dish.
3. Make cheese mixture
4. In a saucepan over low heat, melt Velveeta with 1 stick of butter. Stir in cream of celery soup and mayo until smooth and creamy.
5. Combine with broccoli
6. Pour the cheese mixture over the broccoli and gently fold together so everything is coated evenly.
7. Prepare topping
8. Mix crushed Town House crackers with the remaining 1 stick melted butter.
9. Assemble in 9x13 pan & bake
10. Sprinkle buttered cracker crumbs over the casserole.
11. Bake at 350°F for 30–35 minutes, or until hot, bubbly, and golden on top.

Misty Carver/Mary Morgan-Portsmouth, OH (mission)