Broccoli Cheddar Ritz Casserole

The first time I encountered broccoli casserole was at my grandmother's holiday table, where I watched my uncle quietly go back for thirds despite claiming he hated vegetables as a child. Something about that golden cracker topping had transformed the humble broccoli into something irresistible. I've since learned that the magic lies in the contrast between the tender, cream-coated florets and that buttery, salty crunch on top. Now it's the one dish I can always count on to disappear first at potlucks.

Last Thanksgiving, my sister-in-law who swears she despises broccoli took one tentative bite and immediately asked for the recipe. She admitted later that she'd been picking around broccoli her entire life until that casserole changed her mind. There's something profoundly satisfying about watching someone discover that a vegetable they've avoided for decades can actually be incredible when treated with a little cheese sauce and crispy toppings.

Ingredients

• Broccoli florets: Fresh broccoli gives you the best texture, but frozen works in a pinch. Just thaw and drain really well so your casserole doesn't become watery.
• Unsalted butter: Control your salt levels by starting with unsalted butter. You can always add more salt, but you can't take it away.
• Sharp cheddar cheese: The sharpness cuts through the rich sauce and adds depth. Mild cheese just disappears into the background.
• Sour cream: This is the secret ingredient that makes the sauce taste like it came from a restaurant kitchen. It adds tang and velvety richness.
• Ritz crackers: Don't substitute other crackers. Ritz have that perfect salty, buttery flavor that creates restaurant-style results.

Instructions

Get everything ready:

Preheat your oven to 350°F and grab a 9x13 baking dish. Give it a quick coating of butter or cooking spray so nothing sticks later.

Blanch the broccoli:

Drop those florets into boiling salted water for just 2-3 minutes. You want them bright green and barely tender, not mushy. Drain them thoroughly.

Build the flavor base:

Melt 2 tablespoons butter in a saucepan over medium heat. Cook the onion until soft and fragrant, about 4 minutes, then add garlic for just 60 seconds.

Make the roux:

Stir in the flour and let it cook for a minute while stirring constantly. This removes the raw flour taste so your sauce won't taste dusty.

Create the cheese sauce:

Whisk in the milk gradually and cook until thickened, about 2-3 minutes. Remove from heat and stir in sour cream, cheddar, salt, pepper, and nutmeg until smooth.

Combine it all:

Toss the broccoli with that gorgeous cheese sauce in a large bowl. Spread it evenly into your prepared baking dish.

Add the magic topping:

Crush your Ritz crackers and mix with melted butter. Sprinkle this mixture over the casserole in an even layer.

Bake until golden:

Bake for 25-30 minutes until the topping is deep golden brown and the sauce is bubbling up around the edges.

Let it rest:

Give the casserole 5 minutes to settle before serving. This helps the sauce set slightly so each serving holds its shape better.

Save

My neighbor started making this casserole every Sunday after her kids declared it the only vegetable they'd eat without complaining. Something about that crunchy topping makes even the pickiest eaters forget they're eating something healthy. It's become her signature dish at every family gathering.

Make Ahead Magic

You can assemble this entire casserole up to 24 hours before baking. Just cover it tightly and refrigerate, then add the cracker topping right before it goes into the oven. The flavors actually meld and improve overnight.

Cheese Variations

While sharp cheddar is classic, try mixing in some Gruyère for nuttiness or Monterey Jack for extra melt. Just keep the total cheese amount the same so your sauce maintains the right consistency.

Serving Suggestions

This casserole pairs beautifully with roasted chicken, ham, or holiday turkey. The richness stands up perfectly to simple grilled proteins or can anchor a vegetarian meal alongside a crisp green salad.

• Add a pinch of cayenne to the cheese sauce if you like subtle heat.
• Try swapping in crushed cornflakes for a different crunch texture.
• Leftovers reheat surprisingly well in the microwave.

Save

There's something deeply comforting about a dish that can transform even the most vegetable-skeptical person into a believer. This casserole has earned its permanent place at my table.

Recipe Q&A

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this dish. Thaw and drain thoroughly before blanching to prevent excess moisture from making the casserole watery.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

→ Can I make this ahead of time?

Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Add the cracker topping just before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What other cheeses work well?

Sharp cheddar provides the best flavor, but you can substitute or blend with Gruyère, Swiss, or Colby Jack. Avoid very soft cheeses as they may separate during baking.

→ Can I make this gluten-free?

Substitute gluten-free all-purpose flour for the sauce and use gluten-free crackers for the topping. The texture and flavor will remain similar.

→ How do I prevent the topping from getting soggy?

Ensure the broccoli is well-drained after blanching, and don't add the cracker topping until just before baking. Serve shortly after removing from the oven for the crispiest crust.