Rich was grilling a chuck roast that I had marinated (more on that soon!), we had new potatoes ready to go, and I was in need of a veggie.
I had thought we had peas in the freezer, and French Peas are a fave of ours, but it turned out to be a bag of broccoli.
Hmmm…
Broccoli and cheese is always good, but I had been thinking about switching stuff up.
Just a bit.
Note: I did use Velveeta for the cheese here. I had a box in the cheese drawer, and it melts a treat. Feel free to use Cheddar, or any cheese you like, you just may need to play ar0und with the melting and adding the milk and all.
INGREDIENTS
•1 bag frozen broccoli, thawed
•1/2 cup milk
•1 cup Velveeta, cubed
•1/4 cup ranch dressing
•1/2 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
Heat your oven to 350º and scatter the broccoli evenly across the bottom of a two quart baking dish.
Season with the salt and peppers.
Add the cubed cheese to a large, ‘wave-safe bowl, and ‘wave for 30 seconds or so, until the cheese is nicely softened.
Whisk in the milk and the ranch dressing until smooth, then stir into the broccoli until evenly mixed.
Pop into the hot oven and bake for 25 minutes, until the cheese is bubbly and the casserole is heated through.
Nice!