# What You'll Need:
→ Vegetables
01 - 5 cups broccoli florets, fresh or frozen (about 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
→ Topping
12 - 1 sleeve Ritz crackers (about 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2–3 minutes until bright green and just tender. Drain well and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more.
04 - Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth, eliminating any lumps.
05 - Cook, whisking constantly, until sauce thickens and coats the back of a spoon, 2–3 minutes.
06 - Remove from heat. Stir in sour cream, cheddar cheese, salt, pepper, and nutmeg until cheese is completely melted and sauce is smooth.
07 - Combine broccoli and cheese sauce in a large bowl, mixing gently to coat evenly. Transfer mixture to prepared baking dish and spread in an even layer.
08 - In a small bowl, combine crushed Ritz crackers with melted butter. Sprinkle evenly over the casserole.
09 - Bake for 25–30 minutes, until topping is golden brown and casserole is bubbling around the edges.
10 - Let rest for 5 minutes before serving to allow the casserole to set for easier scooping.
