Broccoli Cheese Casserole

There's something about the sound of broccoli hitting boiling water that brings me back to my aunt's kitchen every single time. She made this casserole for every holiday gathering, and I watched her work with the kind of ease that only comes from making something a hundred times. The recipe itself is deceptively simple, but that's where the magic lives—tender florets swimming in a cheese sauce so creamy it coats the back of a spoon, then crowned with crackers that turn golden and impossibly buttery in the oven.

I made this for the first time on my own during a particularly gray November afternoon, cooking for friends who had just helped me move into a new place. The casserole came out of the oven bubbling at the edges, and I remember being almost surprised at how quickly it disappeared from the table. One friend actually stood by the dish with a spoon for a solid five minutes, and nobody had the heart to tell him to stop.

Ingredients

• Broccoli florets: Fresh works best if you have the time, but frozen is genuinely just as good and honestly saves you a step. I learned the hard way that thawed frozen broccoli can get waterlogged, so drain it really well if you go that route.
• Unsalted butter: This is your base, so use butter you actually like the taste of. The difference between good butter and cheap butter shows up most in dishes like this where it's a featured flavor.
• Yellow onion: Finely chopped means you want pieces small enough that they practically disappear into the sauce, adding sweetness without announcing themselves.
• Garlic: Fresh and minced, because garlic powder is a completely different creature and will throw off the whole balance.
• All-purpose flour: This creates the roux that thickens everything. Don't skip the cooking step or you'll taste raw flour, which is nobody's friend.
• Whole milk: The full-fat version makes a difference in how silky the sauce becomes. Low-fat milk will work but feels like settling.
• Sour cream: This is the secret ingredient that transforms a basic cheese sauce into something with real depth. It adds tang and richness that balances the cheese.
• Sharp cheddar cheese: Sharp means it has character and won't disappear into the background. Mild cheddar feels timid by comparison.
• Black pepper, salt, and nutmeg: The nutmeg is optional but don't skip it if you have it. Just a whisper of it makes everything taste somehow more like itself.
• Ritz crackers: These aren't fancy, but they're perfect for this job. The salt and butter in them mean you're starting with something already delicious.
• Melted butter for the topping: This is what turns those crackers into a golden crust instead of just something crunchy.

Instructions

Get your oven and baking dish ready:

Preheat to 350°F and grease a 9x13-inch dish with butter or a light coating of cooking spray. This is your stage, so make sure it's ready before you start cooking.

Blanch the broccoli:

Boil salted water, add your florets, and let them go for just 2 to 3 minutes until they're bright green and barely tender. They'll keep cooking in the oven, so you want to stop just short of where you think you should.

Build the sauce foundation:

Melt butter, sauté the onion until soft and turning translucent, then add garlic for just a minute so it perfumes everything without burning. The smell at this point is honestly half the appeal.

Make a roux:

Sprinkle flour over the butter and onion, stir it around for a full minute while it cooks. You're creating the base that will hold everything together.

Whisk in the milk:

Do this gradually, whisking as you go, so you end up with a smooth sauce instead of lumpy soup. This is where patience pays off—take your time.

Thicken and finish:

Keep whisking until the sauce coats the back of a spoon, then remove from heat and stir in the sour cream, cheese, salt, pepper, and nutmeg. The cheese should melt completely into something silky and rich.

Combine and transfer:

Mix the broccoli and sauce together gently in a large bowl, trying not to break the florets into pieces. Spread it all into your prepared baking dish in an even layer.

Prepare the topping:

Crush the Ritz crackers into uneven pieces—not powder, but not huge chunks either—and toss with melted butter until they're evenly coated. Scatter this over the casserole.

Bake to golden:

Into the oven for 25 to 30 minutes until the topping is deeply golden and you can see the sauce bubbling at the edges. The sound of the bubbling is your cue that things are happening.

Rest before serving:

Let it sit for 5 minutes, which gives everything a chance to set slightly and makes serving neater. This is also when I usually pour myself something cold to drink.

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I realized something watching people eat this dish over the years: nobody talks when they're eating it. They just quietly work through their plate, sometimes going back for more, sometimes just sitting with the satisfaction of something warm and familiar. That's when I knew I had a recipe worth keeping.

Why the Ritz Topping Changes Everything

The difference between a good broccoli casserole and one that people remember is that topping. The crackers don't just add texture—they add salt and butter and a certain kind of crispy richness that makes the whole dish sing. I once tried breadcrumbs thinking I was being sophisticated, and the casserole was fine but forgettable. Go back to the Ritz.

Make It Your Own

This dish is a foundation, not a rule. I've seen people add cayenne for heat, swap in Swiss cheese for something more delicate, or stir in cooked chicken to turn it into a main course instead of a side. Some people add a splash of white wine to the sauce, others throw in some fresh thyme. The beauty of this recipe is that it welcomes experimentation.

Timing and Make-Ahead Strategy

You can assemble this casserole completely the morning of a dinner party, cover it with foil, and refrigerate it. Just add 10 minutes to the bake time if you're cooking it cold from the fridge. I've also made the sauce and prepped the broccoli separately, then brought them together an hour before cooking. The one thing you don't want to do is top it with the cracker mixture too early, or they'll start absorbing moisture and turn sad.

• Make the whole thing the morning of if you want zero stress at dinner time.
• Keep the cracker topping separate until the last possible moment before baking.
• If you're doubling the recipe, use a 9x13 and a smaller dish, or split your time between two ovens.

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This casserole has shown up at my table through moves and job changes and seasons of life. It's humble but never embarrassing to serve, and it makes people feel taken care of in the way that home cooking does best.

Recipe FAQ

→ How do you achieve tender broccoli in this dish?

Blanch the broccoli florets in boiling salted water for 2-3 minutes until bright green and slightly tender, then drain well to maintain texture during baking.

→ What gives the sauce its creamy texture?

The sauce is made by cooking butter, onion, and garlic, then whisking in flour and milk to form a roux-based sauce, finished with sour cream and sharp cheddar cheese for richness.

→ Can I substitute the Ritz cracker topping?

Yes, alternatives like panko breadcrumbs or crushed other crackers can be used; mixing them with melted butter ensures a crisp, golden topping.

→ How can I add more flavor to the casserole?

Adding a pinch of cayenne pepper to the cheese sauce or swapping cheddar for Swiss or Gruyère introduces different flavor profiles to enhance the dish.

→ Is it possible to make this casserole heartier?

Yes, incorporating cooked, diced chicken into the broccoli and sauce mixture before baking adds protein and makes it a more substantial entrée.