Broccoli Casserole with Cheddar

The smell of butter melting on the stove still takes me back to my grandmother's kitchen, where she'd hum while crushing crackers for the topping. I learned that day the difference between a good casserole and a great one comes down to not rushing the cheese sauce. Now whenever winter settles in, this dish finds its way to my table.

Last Thanksgiving my brother-in-law who swore he hated broccoli went back for thirds. Watching someone reconsider their entire stance on a vegetable over something so simple and comforting reminded me why I love cooking. Sometimes the humblest dishes win people over.

Ingredients

• 5 cups broccoli florets: Fresh gives you better texture but frozen works perfectly fine, just thaw and drain well to avoid watery sauce
• 2 tablespoons unsalted butter: This builds the foundation of your roux, so use the real thing, nothing substitutes for that rich flavor
• 1 small yellow onion: Finely chopped so it melts into the sauce rather than leaving identifiable chunks
• 2 cloves garlic: Freshly minced adds that subtle background warmth without overpowering the cheese
• 2 tablespoons all-purpose flour: This thickens your sauce perfectly, and sifting it first prevents any lumps from forming
• 1 cup whole milk: Room temperature milk incorporates more smoothly into the hot roux than cold
• 1/2 cup sour cream: The secret ingredient that adds tang and makes the sauce impossibly creamy
• 1 1/2 cups shredded sharp cheddar cheese: Buy a block and grate it yourself, pre-shredded cheese has anti-caking agents that prevent smooth melting
• 1/4 teaspoon ground black pepper: Freshly cracked makes all the difference here
• 1/2 teaspoon salt: Adjust depending on whether your butter was salted
• 1/4 teaspoon ground nutmeg: Just a pinch enhances the cheese flavor without making it taste like dessert
• 1 sleeve Ritz crackers: Crushing them by hand gives you varied texture from fine crumbs to bigger buttery pieces
• 3 tablespoons unsalted butter melted: Toss the crackers in this just before sprinkling, it's what creates that golden crunch

Instructions

Get your oven ready and broccoli prepped:

Preheat oven to 350F and lightly grease a 9x13-inch baking dish. Bring a large pot of salted water to boil, add broccoli florets, and blanch for 2 to 3 minutes until bright green and just tender. Drain well and set aside.

Build your flavor base:

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add onion and cook about 4 minutes until softened. Add garlic and cook 1 minute more until fragrant.

Create the roux:

Stir in flour and cook 1 minute, stirring constantly to cook out the raw flour taste. Gradually whisk in milk until smooth, then cook whisking for 2 to 3 minutes until sauce thickens noticeably.

Make it cheesy:

Remove from heat and stir in sour cream, cheddar cheese, salt, pepper, and nutmeg. Keep stirring until cheese melts completely and sauce becomes silky smooth.

Combine everything:

Mix broccoli and cheese sauce in a large bowl, coating gently. Transfer to prepared baking dish and spread evenly.

Add the golden topping:

In a small bowl, combine crushed Ritz crackers with melted butter. Sprinkle evenly over the casserole, covering the surface completely.

Bake until bubbly:

Bake for 25 to 30 minutes until topping is golden brown and sauce bubbles around the edges. Let rest 5 minutes before serving.

Save

My daughter started requesting this for her birthday dinner instead of cake one year. That's when I realized comfort food speaks its own language entirely.

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 and add 5 to 10 minutes to the baking time since it will be cold going into the oven.

Getting the Perfect Crunch

The key to that irresistible topping is crushing the crackers into varied sizes, not fine dust. Some bigger pieces create those extra crunchy bits everyone fights over. I put them in a ziplock bag and use a rolling pin, leaving some texture instead of uniform crumbs.

Serving Suggestions

This casserole holds its own alongside roast chicken, ham, or even as part of a vegetarian main with a big green salad. The leftovers reheat surprisingly well in the oven at 350F for about 15 minutes.

• Try adding crispy bacon bits to the topping for extra savory flavor
• A splash of hot sauce in the cheese sauce cuts through the richness beautifully
• For extra protein, fold in diced cooked chicken before baking

Save

Simple, reliable, and always welcomed. That is the kind of recipe worth keeping.

Questions & Answers

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works perfectly in this dish. Thaw and drain thoroughly before blanching briefly to remove excess moisture. This prevents the final bake from becoming watery while maintaining tender texture.

→ How do I make this gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend and replace Ritz crackers with gluten-free cracker alternatives. The sauce consistency and topping texture remain virtually identical.

→ Can I assemble this ahead of time?

Absolutely. Prepare the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add the cracker topping just before baking, or bake covered for 20 minutes then uncover to crisp the topping.

→ What other cheeses work well?

Sharp cheddar provides the best flavor punch, but Gruyère adds nutty depth, Swiss brings mild creaminess, or Colby Jack offers milder appeal. Mix varieties for complex flavor profiles.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat covered at 350°F until warmed through, about 20 minutes. The cracker topping softens but flavors meld beautifully overnight.

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

Diced cooked chicken, ham, or turkey transforms this into a hearty main. Add 2-3 cups protein along with the broccoli. The cooking time remains unchanged since everything is already cooked.