Broccoli Cheddar Ritz Casserole

The first time I brought this broccoli casserole to a potluck, my friend Sarah actually asked for the recipe before she even took a second bite. She confessed she had spent years hiding broccoli in her kids meals, but this version disappeared from their plates without any negotiation tactics needed. Now it is the one dish I am guaranteed to get requests for at every family gathering.

Last Thanksgiving my brother in law who normally pushes vegetables to the side of his plate went back for thirds. He kept saying he was just tasting the topping, but we all watched him scrape the dish clean. Sometimes the simplest dishes become the ones people remember most.

Ingredients

• 5 cups broccoli florets: Fresh gives you the best texture but frozen works perfectly fine in a pinch, just thaw and drain really well first
• 2 tablespoons unsalted butter: The foundation for your sauce base, use real butter here for the best flavor
• 1 small yellow onion: Finely chopped so it melts into the sauce without any big chunks
• 2 cloves garlic: Minced fresh gives you that aromatic background note everyone notices but cannot quite place
• 2 tablespoons all-purpose flour: This thickens your sauce to that perfect spoon coating consistency
• 1 cup whole milk: Creates the creamy base, warm it slightly before adding to prevent lumps
• 1/2 cup sour cream: The secret ingredient that adds tang and makes the sauce feel extra luxurious
• 1 1/2 cups shredded sharp cheddar cheese: Sharp cheddar gives you more flavor so you can use less cheese overall
• 1/4 teaspoon ground black pepper: Freshly cracked makes a noticeable difference
• 1/2 teaspoon salt: Adjust based on whether you used salted butter
• 1/4 teaspoon ground nutmeg: Optional but it is the classic French secret that makes cheese sauces taste restaurant quality
• 1 sleeve Ritz crackers: Crushed into coarse crumbs, not fine dust, for that satisfying crunch
• 3 tablespoons unsalted butter: Melted and tossed with the crackers to help them golden beautifully

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 baking dish with butter or cooking spray.

Blanch the broccoli:

Drop florets into boiling salted water for 2-3 minutes until they turn bright green but still have some crunch. Drain them well so your sauce does not get watery.

Build the flavor base:

Melt 2 tablespoons butter over medium heat and soften the onion for about 4 minutes. Add garlic for just 1 minute so it does not burn.

Make your roux:

Stir in flour and cook for 1 minute while stirring constantly. Whisk in milk gradually and keep whisking until sauce thickens.

Create the cheese sauce:

Remove from heat and stir in sour cream, cheddar, salt, pepper and nutmeg. Keep stirring until smooth and creamy.

Combine everything:

Toss broccoli with the sauce in a large bowl then spread evenly in your prepared dish.

Add the topping:

Mix crushed crackers with melted butter and sprinkle over the casserole.

Bake until golden:

Bake for 25-30 minutes until the topping is browned and the sauce is bubbling around the edges.

Let it rest:

Wait 5 minutes before serving so the sauce sets slightly.

Pin It

My grandmother started making this when she realized her grandkids would eat anything covered in enough cheese and butter. Now I make it whenever I need to feed a crowd because it doubles easily and always feels like a hug in a baking dish.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours ahead and refrigerate it before baking. Add about 10 minutes to the bake time if it is going into the oven cold from the refrigerator. The crackers stay surprisingly crisp even after refrigerating.

Cheese Swaps

Sharp cheddar is classic but Gruyère adds a wonderful nuttiness that pairs beautifully with broccoli. For something different, try half cheddar and half Parmesan for a salty umami kick. Just keep the total amount the same.

Serving Suggestions

This casserole holds its own next to a roasted chicken or ham. The rich sauce balances well with something acidic like a fresh green salad with vinaigrette. It also pairs perfectly with roasted potatoes or alongside a holiday spread.

• Let the casserole sit for those 5 minutes, it makes serving so much easier
• Leftovers reheat surprisingly well in the microwave with a splash of milk
• The topping will be best the first day but the flavors actually get better overnight

Pin It

There is something about the sound of a spoon breaking through that crispy topping that makes everyone at the table lean in a little closer. Simple food made with love always hits different.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours in advance and refrigerate. Add the cracker topping just before baking. You may need to add 5–10 minutes to the baking time if baking from cold.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works well. Thaw and drain thoroughly before using to prevent excess moisture. Skip the blanching step since frozen broccoli is already partially cooked.

→ What other cheeses can I use?

Sharp cheddar provides the best flavor, but you can substitute Gruyère, Swiss, Colby Jack, or a blend. Avoid pre-shredded cheese which contains anti-caking agents that prevent smooth melting.

→ Can I make this gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free crackers in place of Ritz. The texture will remain similar.

→ How do I store leftovers?

Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15–20 minutes until heated through. The topping may soften slightly when reheated.

→ Can I add chicken to make it a main dish?

Yes, add 2–3 cups of cooked, diced chicken when combining the broccoli with the cheese sauce. This transforms the side into a hearty main dish that serves 6–8 people.