Vegetable casseroles that the children will eat!
While I know a few people who won't eat the tomato one, I have yet to encounter anyone who won't eat the broccoli one, even if they don't otherwise like broccoli!
One 28 oz can of tomato
This can be any form you want. I usually use whole peeled tomatoes (I hate having the tomato skins in this), check the tops to take out any unpleasant hard part, then beat them up with a beater. Tomtato sauce will work if you prefer, crushed tomatoes, but they usually have skins.
1 stack of Ritz crackers, crushed
Pour the tomato into a casserole dish. Add the crackers. Stir.
It's hard for me to say how long - probably count on at least an hour. Bake in a very slow oven, 250 to 300. The hotter the oven, the more casserole will burn onto the sides and be inedible. When it looks dry and crusty around the edges, it's done.
Two 10-oz packages of chopped broccoli, or equivalent in leftovers.
Two stacks of Ritz (or similar generic) crackers, crushed
8 oz Velveeta cheese
8 oz Cottage cheese
Bear the following in mind in preparing the dish:
We like everything in small particles, so that it is all mixed together. My sister's family likes the chunks visible, so that you could actually pick out a piece of broccoli, cracker, or cheese.
Cook the broccoli to be a little softer than your family normally likes it. (I cook mine to mush, then chop it up.) Drain it, but not dry. Add the Velveeta, cut in chunks to melt easier, and let it melt the amount you want in the hot broccoli. Add the cottage cheese and stir, then the crackers and stir.
Bake as for Red Goop.