Broccoli Casserole with Cheddar

The first time I brought this broccoli casserole to a potluck, I watched skeptically as people bypassed the fancy mains to heap seconds onto their plates. Something about that buttery Ritz cracker topping speaks a universal language of comfort food. Now it's the one dish my family actually requests before I even ask what to bring.

Last Thanksgiving my cousin announced she hated broccoli casserole because hers always turned out watery and sad. I walked her through the blanching step right there in her kitchen, watching her face light up when she saw how bright green the florets stayed. She texted me the next day saying her husband had already requested it for Christmas dinner.

Ingredients

• 5 cups broccoli florets: Fresh broccoli gives you the best texture but frozen works in a pinch just thaw it completely
• 2 tablespoons unsalted butter: This builds the flavor foundation of your roux so do not skimp here
• 1 small yellow onion: Finely chopped so it melts into the sauce without leaving chunky bits
• 2 cloves garlic: Minced fresh because garlic powder cannot replicate that mellow sweetness
• 2 tablespoons all-purpose flour: The thickening agent that transforms milk into velvety cheese sauce
• 1 cup whole milk: Whole milk creates the richest sauce but you can get away with 2 percent
• 1/2 cup sour cream: This is the game changer that adds tang and prevents the sauce from separating
• 1 1/2 cups shredded sharp cheddar cheese: Sharp cheese means more flavor without needing as much
• 1 sleeve Ritz crackers: Crush them into uneven pieces some sandy some pebble sized for the best texture
• 3 tablespoons unsalted butter melted: Toss this with the crackers so they turn golden and stay crisp

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 baking dish with butter or cooking spray.

Blanch the broccoli:

Boil salted water and cook florets 2 to 3 minutes until bright green then drain immediately.

Build the base:

Melt butter in a saucepan then cook onion 4 minutes until softened and add garlic 1 minute.

Make your roux:

Stir in flour for 1 minute then whisk in milk gradually until smooth.

Create the sauce:

Cook 2 to 3 minutes until thickened then remove from heat and stir in sour cream and cheese.

Combine everything:

Mix broccoli with sauce in a large bowl then spread evenly in your prepared dish.

Add the topping:

Toss crushed Ritz with melted butter and sprinkle over the casserole.

Bake until golden:

Cook 25 to 30 minutes until the topping is browned and the edges bubble.

Let it rest:

Wait 5 minutes before serving so the sauce sets up nicely.

Save

My mother in law who normally claims to not like casseroles went back for thirds the first time she tried this. Seeing someone genuinely surprised by how good vegetables can taste reminds me why I bother sharing recipes at all.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours ahead but wait to add the cracker topping until right before baking. Store it covered in the refrigerator then add another 5 to 10 minutes to the bake time if it goes in cold.

Cheese Swaps That Work

Sometimes I use half sharp cheddar and half Gruyère when I want something fancier. The nuttiness of Gruyère pairs beautifully with broccoli and makes the dish feel elegant enough for company.

Serving Ideas

This casserole holds its own alongside roasted chicken or holiday ham but I have also eaten it as a main with a simple green salad for an easy weeknight dinner.

• A crisp white wine cuts through the richness beautifully
• Lemon wedges on the side brighten everything up
• Fresh parsley sprinkled on top adds color contrast

Save

There is something deeply satisfying about watching people enjoy vegetables when they are dressed up this way. Good food does not have to be complicated.

Recipe Questions & Answers

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works perfectly in this dish. Thaw and drain well before using to prevent excess moisture in the casserole.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

→ Can I make this ahead of time?

Absolutely. Assemble the entire casserole up to 24 hours ahead, cover tightly, and refrigerate. Add the cracker topping just before baking.

→ What other cheeses work well?

Sharp cheddar provides the best flavor, but you can substitute or mix with Gruyère, Swiss, Colby Jack, or Monterey Jack for different taste profiles.

→ How can I make this gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free crackers in place of Ritz crackers for the topping.

→ Can I add protein to make it a main dish?

Yes, diced cooked chicken, ham, or even crumbled cooked bacon can be folded in with the broccoli and sauce for a hearty main course.