Broccoli Cheese Casserole with Ritz Crackers

This easy, make-ahead recipe for Broccoli Cheese Casserole is the best ever, with crisp fresh broccoli smothered in a smooth and creamy sauce made with tangy sour cream, cream of mushroom soup, mayonnaise, and sharp cheddar cheese. 

A crunchy topping made with buttery, crushed Ritz crackers and even more cheese kicks it up a notch and completes this popular, classic side dish.

Loaded with cheesy goodness, Broccoli Cheese Casserole is a holiday crowd favorite and comfort food at its finest. It’s also the perfect side dish for your picky eaters who won’t even realize they are eating vegetables. 

In the South, we love a good casserole, and most southern cooks have an arsenal of casserole recipes tucked away. Besides this iconic southern casserole, Southern Chicken Divan, Southern Sweet Onion Casserole, Southern Pineapple Casserole, and Terry’s Sweet Potato Casserole, are also ideal to take to potlucks, church suppers, welcome a new neighbor, or take a sick friend.

Here’s why you will love this recipe:

1. Not only does this quick and easy recipe only take about five minutes to prepare, but you can make it up to 24 hours ahead of time. Then, all you have to do is pop it in the oven on the big day.
2. Although a classic holiday dish, Broccoli Cheese Casserole is also a tasty side dish for special occasions, potlucks, or any meal where you want to impress your family or guests!
3. And, just when you thought it couldn’t get any better, this iconic broccoli and cheese casserole pairs beautifully with just about any entrée and can be served as a side dish for brunch or dinner or as a vegetarian main dish. 

Ingredients – here’s what’s in it: 

• Fresh or frozen broccoli – brings a unique flavor profile to this traditional side dish, and either one works in this recipe. Broccoli, along with cauliflower and cabbage, is considered a cruciferous vegetable and is high in fiber, vitamins, and minerals. 
• Sour cream – provides a creamy base and tangy deliciousness. 
• Mayonnaise – is another thick and creamy component of the base and adds just a bit of sweetness and its tangy flavor. 
• Cream of mushroom soup – has been used as the base of hundreds of casseroles over the years and is an essential component of this recipe. 
• Sharp cheddar cheese – it couldn’t be a broccoli cheese casserole without cheese, and the melted sharp cheddar cheese adds cheesy goodness and provides another dimension to the sauce. 
• Garlic powder, Kosher salt, ground black pepper: these seasonings all come together to enhance the other ingredients’ flavors.
• Ritz crackers – the crispy, buttery topping made from these crackers is one of the best parts of this casserole. 
• Unsalted butter – is combined with the cracker crumbs to make the topping rich and buttery! 

Directions – here’s how you make it:

1. When you are ready to get started, gather your ingredients, and preheat the oven to 350 degrees F.
2. Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of grated cheese in a large bowl.

2. Mix well, and add the broccoli!

3. Place the crackers in a food processor fitted with a steel blade and process. Add the melted butter and pulse a few times to combine. Or, you can manually crush the Ritz crackers with your hands and mix them with the melted butter.
4. Liberally spray a 2-quart baking dish with a non-stick cooking spray. Add the broccoli mixture and spread out evenly. Top with the Ritz cracker crumbs and the rest of the shredded cheese. 

4. Bake the casserole uncovered for 30-35 minutes or until it is bubbly and the cracker crust is lightly browned. Let it sit for about five minutes and serve hot.

Frequently asked questions:

Variations:

Want to change things up a bit? Feel free to add a cup of cooked chopped chicken or two cups of cooked rice or orzo to this casserole. You can also replace half of the broccoli with cauliflower.

Sharon’s Tips:

• If you make this casserole ahead, assemble the dish, but do not add the cracker topping. Cover and refrigerate for up to 24 hours. When you are ready to bake it, add the topping and bake as directed. If it is cold right out of the fridge, you may need to add 10-15 minutes to the total baking time.
• If you don’t have any Ritz crackers, crush croutons and use them instead. You can also substitute crushed club crackers, panko bread crumbs, or canned fried onions. To make it low carb, substitute crushed pork skins for the crackers.
• You can also substitute cream of chicken or cream of celery soup in a pinch. 
• When testing your broccoli to see if it is done, try a piece of the stalk and not a floret, which will cook much faster. 
• If you prefer soft broccoli, you might also want to leave the casserole in the oven for an additional five minutes or until it is a consistency you like. 
• To change things up a bit, if you don’t have cheddar you can substitute gruyere, fontina, Havarti, a Mexican blend, an Italian blend of cheeses, Velveeta, or even Cheez Whiz.
• If you are using frozen broccoli, you do not have to thaw it first.
• This recipe as written makes about six servings. If you need to feed more people, you can double the recipe and use a 9×12 inch baking dish.

More broccoli recipes:

If you like broccoli as I do, you might also like these other popular recipes on my blog: Broccoli Cauliflower Salad with Cranberries, Broccoli Cheddar Cornbread Muffins, Potato Broccoli Salad with Vinaigrette, Southern Broccoli Salad, and Easy Chicken and Broccoli Stir Fry.

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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