Broccoli Cheddar Ritz Casserole

My grandmother never wrote down recipes, but this broccoli casserole was the one dish she made me watch her prepare every single time. The smell of buttery crackers toasting in the oven still takes me back to her tiny kitchen with the floral wallpaper. I was twelve when she finally let me make the cheese sauce myself, and I nearly burned the roux because I was too busy talking about school.

Last Thanksgiving, my usually picky eater cousin went back for thirds and finally admitted she actually likes vegetables. Thats the magic of this casserole, it somehow transforms humble broccoli into something everyone fights over. I make a double batch now because the leftovers disappear even faster than the fresh stuff.

Ingredients

• 5 cups broccoli florets: Fresh gives you the best texture, but frozen works in a pinch, just thaw and drain really well first
• 2 tablespoons unsalted butter: The foundation of your sauce, use real butter here, nothing compares
• 1 small yellow onion, finely chopped: Finely is the key word here, nobody wants big onion chunks in their creamy sauce
• 2 cloves garlic, minced: Fresh garlic makes such a difference, dont skip it
• 2 tablespoons all-purpose flour: This thickens your sauce, whisk it in well so you dont get lumps
• 1 cup whole milk: Warm milk incorporates into the roux much more smoothly than cold
• 1/2 cup sour cream: The secret ingredient that makes this sauce taste restaurant quality
• 1 1/2 cups shredded sharp cheddar cheese: Buy a block and shred it yourself, pre shredded cheese has coating that prevents proper melting
• 1/4 teaspoon ground black pepper: Freshly cracked makes a noticeable difference
• 1/2 teaspoon salt: Adjust based on your taste preferences
• 1/4 teaspoon ground nutmeg: Optional but it adds this subtle warmth that makes people ask whats your secret
• 1 sleeve Ritz crackers: About 30 crackers, crushed into coarse crumbs not fine dust
• 3 tablespoons unsalted butter, melted: Pour this over the crushed crackers right before sprinkling

Instructions

Get your oven ready:

Preheat to 350°F and give a 9x13 baking dish a quick coating of butter or cooking spray

Blanch the broccoli:

Drop florets into boiling salted water for 2 to 3 minutes until they turn bright green, then drain them completely

Build your flavor base:

Melt 2 tablespoons butter and cook the onion about 4 minutes until soft, add garlic for one more minute

Make the roux:

Stir in flour and keep it moving for a full minute, then slowly whisk in the milk until smooth

Create the sauce:

Keep whisking for 2 to 3 minutes as it thickens, then remove from heat before stirring in sour cream and cheddar

Combine everything:

Gently fold broccoli into that gorgeous cheese sauce and spread it in your prepared dish

Add the topping:

Toss crushed crackers with melted butter and scatter them evenly over the top

Bake to perfection:

Let it go for 25 to 30 minutes until the topping is golden and the sauce is bubbling up around the edges

The waiting game:

Give it 5 minutes to set before serving, this makes such a difference in presentation

Save

This recipe became my go to contribution the year I hosted Christmas dinner for the first time. Everyone was so busy complimenting the main dish they almost missed that the casserole dish had been completely scraped clean.

Make It Your Own

Sometimes I swap half the cheddar for Gruyère when I want to feel fancy. A pinch of cayenne in the sauce adds this gentle heat that makes people wonder what makes it so good.

Perfect Pairings

This casserole holds its own beside roast chicken or holiday ham. The crisp acidity of a Chardonnay cuts through all that rich cheese perfectly.

Getting Ahead

You can assemble everything except the topping up to a day in advance, just bring it to room temperature before baking. The topping needs to be fresh or it gets soggy, nobody wants soggy crackers.

• Crush your crackers in a ziplock bag for less mess
• Grate extra cheese and freeze the leftovers for next time
• Use the leftover crackers to top soup the next day

Save

Theres something so satisfying about bringing a dish to a potluck that people actually get excited about. This casserole never fails to make people feel at home.

Recipe FAQs

→ Can I make this broccoli casserole ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if baking from cold. For best results, add the cracker topping just before baking to maintain its crisp texture.

→ What other cheeses work well in this dish?

Sharp cheddar provides the best flavor punch, but you can substitute or mix with Gruyère for nuttiness, Swiss for mild creaminess, or Monterey Jack for mellower notes. Avoid pre-shredded cheese as it doesn't melt as smoothly.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works perfectly in this casserole. Thaw completely and drain well before using. Since frozen broccoli is already partially cooked during blanching, you can skip the initial blanching step and proceed directly to combining with the sauce.

→ How do I store leftovers?

Store leftover casserole in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven until warmed through, about 15-20 minutes. The cracker topping will soften when reheated but still provide flavor.

→ Can I make this gluten-free?

Substitute gluten-free all-purpose flour for the regular flour in the sauce. Replace Ritz crackers with crushed gluten-free crackers or seasoned panko breadcrumbs. Always check that your other ingredients, particularly cheese brands, are certified gluten-free.

→ What can I serve with broccoli casserole?

This pairs beautifully with roasted chicken, ham, or meatloaf for a complete comfort meal. It's also excellent alongside holiday roasts like turkey or prime rib. For a lighter option, serve with grilled fish or add diced chicken to make it a main dish.