# What You'll Need:
→ Vegetables
01 - 5 cups broccoli florets, fresh or frozen (approximately 2 medium heads)
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
12 - 1 sleeve Ritz crackers (approximately 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 2–3 minutes until bright green and just tender-crisp. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until softened and translucent, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour into the saucepan and stir constantly for 1 minute to cook out the raw flour taste, forming a thick paste.
05 - Gradually whisk in whole milk until smooth and no lumps remain. Continue whisking and cooking for 2–3 minutes until sauce thickens enough to coat the back of a spoon. Remove from heat.
06 - Stir in sour cream, shredded cheddar cheese, salt, black pepper, and nutmeg until cheese is completely melted and sauce is velvety smooth.
07 - Place blanched broccoli in a large bowl and pour cheese sauce over it. Gently fold together until all florets are evenly coated. Transfer mixture to the prepared baking dish and spread in an even layer.
08 - In a small bowl, combine crushed Ritz crackers with melted butter. Mix until crackers are evenly moistened.
09 - Sprinkle buttered cracker mixture evenly over the casserole. Bake for 25–30 minutes until topping is golden brown and sauce is bubbling around the edges.
10 - Remove from oven and let casserole rest for 5 minutes before serving to allow sauce to set slightly for easier scooping.
