# 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 - ½ cup sour cream
08 - 1½ cups shredded sharp cheddar cheese
09 - ¼ teaspoon ground black pepper
10 - ½ teaspoon salt
11 - ¼ teaspoon ground nutmeg (optional)
→ Topping
12 - 1 sleeve Ritz crackers (about 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 to 3 minutes until bright green and just tender. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Add flour to the saucepan, stirring constantly, and cook for 1 minute. Gradually whisk in milk until smooth. Continue cooking and whisking until sauce thickens, about 2 to 3 minutes. Remove from heat.
05 - Stir in sour cream, shredded cheddar cheese, salt, pepper, and nutmeg. Mix until cheese melts and sauce is smooth.
06 - In a large bowl, gently fold the blanched broccoli into the cheese sauce until evenly coated. Transfer to the prepared baking dish and spread uniformly.
07 - In a small bowl, combine crushed Ritz crackers with melted butter. Sprinkle the mixture evenly over the broccoli and cheese layer.
08 - Bake for 25 to 30 minutes, until the topping is golden brown and the casserole is bubbling.
09 - Allow the casserole to rest for 5 minutes before serving.
