The holiday season is here, and this Cheesy Broccoli Casserole with Ritz Crackers is my go-to side dish. I prepare it every Thanksgiving, and it’s always a crowd-pleaser.
Fresh broccoli is lightly steamed, then coated in a smooth, creamy cheddar sauce and finished with a crunchy layer of buttery Ritz crackers and extra shredded cheddar. This version uses no mayonnaise or canned soup, and it can be assembled ahead of time to reduce stress on busy holiday days.
How to make Cheesy Broccoli Casserole with Ritz Crackers
Serves 6
Ingredients
- 2 lbs fresh broccoli florets (about 3 large crowns)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 12 oz extra-sharp shredded cheddar cheese, divided
- 1 sleeve Ritz crackers (about 30 crackers), coarsely crushed
- Salt and pepper to taste
Instructions
Prep the broccoli (can be done ahead)
Season the broccoli florets lightly with salt. Working in batches, place florets in a microwave-safe bowl, cover, and microwave 4–5 minutes until bright green and just tender when pierced with a fork. Avoid overcooking—broccoli will finish cooking in the oven. Drain any excess water and transfer the broccoli to an 8″ x 8″ baking dish.
Make the cheese sauce
In a 2-quart (or larger) saucepan, melt the butter over medium heat and whisk in the flour. Cook for about 1 minute until the mixture smells slightly nutty.
Slowly whisk in the milk a little at a time, ensuring the sauce stays smooth after each addition. The roux will first form a doughy ball, then a paste, and finally a silky sauce as more milk is added. Increase heat to medium-high, add garlic powder and a few grinds of black pepper, and bring to a gentle simmer. Simmer 45–60 seconds, whisking constantly so it doesn’t scorch.
Remove from heat and stir in 8 oz of shredded cheddar in two additions, whisking until just melted and the sauce is smooth and pourable. If too thick, thin with a splash more milk. Taste and adjust salt, pepper, or garlic powder as needed.
Assembling and baking
Preheat the oven to 400ºF. Pour the cheese sauce evenly over the steamed broccoli.
Sprinkle the coarsely crushed Ritz crackers over the top, then add the remaining 4 oz shredded cheddar. Bake at 400ºF for 15–20 minutes, until the top is melted, golden, and the edges are bubbling. Let rest 15 minutes before serving.
Can I use frozen broccoli?
Yes. Thaw and drain frozen broccoli thoroughly, then microwave or steam until just tender (start with 3–4 minutes and check). Avoid overcooking—this casserole will bake 15–20 minutes and you don’t want mushy broccoli.
How to serve
This casserole is classic for Thanksgiving but works any time. It pairs well with roasted fish, seared scallops, roast chicken, or pork chops. It can also be served as a vegetarian main over brown rice or pasta.
Make-ahead tips
Make the cheese sauce and steam the broccoli 1–2 days ahead. Store the combined broccoli and sauce covered in the refrigerator. Add crushed crackers and the remaining cheese just before baking to keep the topping crisp.
Reheating leftovers
Leftovers reheat well in the microwave, but baking produces the best texture. Place portions in an oven-safe dish, start in a cold oven set to 350ºF and bake until warmed through so the filling heats evenly without over-browning the crackers.
Scaling for a crowd
For a 13″ x 9″ pan, double the ingredients and be sure to double the crackers and shredded cheddar for the topping. Baking time may increase by a few minutes.
Variations
- Add cauliflower along with the broccoli (steam cauliflower until tender first).
- Use your favorite mac-and-cheese sauce in place of the basic cheddar sauce.
- Add a pinch of cayenne or red pepper flakes for heat.
- Stir in roasted or grilled chicken for added protein.
- Add cooked sausage for a heartier casserole.
- Serve over brown rice or pasta for a more substantial main dish.
- Swap Italian cheeses for a different flavor profile.
- Replace Ritz with panko toasted in butter for a lighter crunch.
- Use a premade cheese or Alfredo sauce to save time.
Tips for success
- Whisk milk into the roux slowly to avoid lumps and control consistency.
- Grate cheddar yourself for a creamier sauce—pre-shredded cheese often contains anti-caking agents that affect melting.
- Add the cheese off the heat to prevent a grainy sauce.
- Distribute the cheese sauce evenly over the broccoli so every bite is creamy and flavorful.
- Use original-flavor Ritz crackers (or a similar buttery round cracker) for the best topping.
- Don’t oversteam the broccoli; it should still have a bit of bite before baking.
