When you see a recipe with the name Ultimate Broccoli Cheese Casserole, you expect it to be pretty spectacular. Well, this recipe for broccoli casserole, with Ritz crackers and loaded with cheesy goodness, lives up to its name!
Just imagine, crisp broccoli covered with a smooth and creamy sauce made with tangy sour cream. Add cream of mushroom soup, mayonnaise, and sharp cheddar cheese.
Top with a crunchy crushed Ritz cracker crust and even more cheese. And, just when you thought it couldn’t get any better, this iconic casserole recipe pairs well with just about any entrée.
It is also the perfect side dish for holiday dinners, potlucks, or any meal where you want to impress your family or guests!
Make-Ahead Broccoli and Cheese Casserole:
Guess what? Not only does this crowd-pleasing recipe only take about 5 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.
Broccoli Recipes:
Broccoli is my favorite vegetable. If you like it as I do, you might also like these other popular recipes on my blog: Broccoli Cauliflower Salad with Cranberries, Broccoli Cheddar Cornbread Muffins, Easy Mushroom, and Broccoli Frittata, Potato Broccoli Salad with Vinaigrette, and Easy Chicken and Broccoli Stir Fry.
Holiday Dinner Menu Ideas and Recipes:
This family-friendly casserole is a holiday staple in our house, and it is always front and center on Thanksgiving, Easter, and Christmas.
If you are looking for more holiday dinner menu ideas, check out these delicious recipes: Creamy Make-Ahead Mashed Potatoes, Green Bean Bundles Wrapped in Bacon, Traditional Southern Cornbread Dressing, Spicy Southern Corn Casserole, Southern Sweet Onion Casserole, Simple and Perfect Roast Turkey and 29 Best Christmas Dessert recipes.
How to make Broccoli Casserole with Ritz Crackers:
You will need fresh or frozen broccoli, sour cream, mayonnaise, cream of mushroom soup, sharp cheddar cheese, garlic powder, Kosher salt, ground black pepper, Ritz crackers, and unsalted butter.
When you are ready to get started, gather your ingredients and preheat the oven to 350 degrees F.
Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of the grated cheese in a large bowl.
Mix well and add the broccoli!
Place the Ritz 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 with the melted butter.
Liberally spray a 2-quart baking dish with a non-stick cooking spray. Add the broccoli mixture and spread out evenly. Top with the cracker crumbs and the rest of the shredded cheese.
Bake the casserole uncovered for 30-35 minutes or until it is bubbly, and the cracker crust is lightly browned. Let sit for about 5 minutes and serve hot.
Sharon’s Tips:
- If you are making this casserole ahead, assemble the dish, but do not add the cracker topping. Cover and refrigerate up to 24 hours. When you are ready to bake it, add the topping and bake as directed. You may need to add 10-15 minutes to the total baking time if it is cold right out of the fridge.
- If you don’t have any Ritz crackers, crush croutons and use them instead. You can also substitute panko bread crumbs.
- You can also substitute cream of chicken or cream of celery soup in a pinch.
- I don’t usually blanch my broccoli first, because I like it crisp. However, if you prefer it a little softer, cover it, and steam it in the microwave with a tablespoon of water for about two minutes first.
- If you do prefer soft broccoli, you might also want to leave it in the oven for an additional five minutes or until it is a consistency you like.
- If you don’t have cheddar or want to change things up a bit, you can substitute gruyere, fontina, Havarti, a Mexican blend, or an Italian blend of cheeses.
★ 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!
Thanks so much for visiting Grits and Pinecones!
Ultimate Broccoli Cheese Casserole
Ingredients
- 15 oz frozen broccoli cuts or florets or fresh broccoli cut into bite-size pieces
- 1/2 cup sour cream
- 1/2 cup mayonnaise I like Dukes
- 10.5 oz cream of mushroom soup can
- 1 cup sharp cheddar cheese grated, plus 1/3 cup more for the topping
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup crushed Ritz crackers about 10-15 crackers
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 350 degrees.
- Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of the grated cheese in a large bowl. Add the broccoli and mix well.
- Place the Ritz crackers in a food processor fitted with a steel blade and process. Add the melted butter and pulse a few times to combine. Or, manually crush the Ritz crackers with your hands and mix with the melted butter.
- Liberally spray a 2-quart baking dish with a non-stick cooking spray and add the broccoli mixture and spread out. Sprinkle the rest of the cheese and cracker crumbs evenly over the top.
- Bake the casserole uncovered for 30-35 minutes or until it is bubbly and the cracker crust is lightly browned. Let sit for about 5 minutes and serve.
Notes
- If you are making this casserole ahead, assemble the dish, but do not add the cracker topping. Cover and refrigerate up to 24 hours. When you are ready to bake it, add the topping and bake as directed. You may need to add 10-15 minutes to the total baking time if it is cold right out of the fridge.
- If you don't have any Ritz crackers, crush croutons and use them instead. You can also substitute panko bread crumbs.
- You can also substitute cream of chicken or cream of celery soup in a pinch.
- I don't usually blanch my broccoli first, because I like it crisp. However, if you prefer it a little softer, cover it, and steam it in the microwave with a tablespoon of water for about two minutes first.
- If you do prefer soft broccoli, you might also want to leave it in the oven for an additional five minutes or until it is a consistency you like.
- If you don't have cheddar or want to change things up a bit, you can substitute gruyere, fontina, Havarti, a Mexican blend, or an Italian blend of cheeses.
Nutrition
*Updated and republished on December 23, 2019, to include a “how-to” video, expanded directions, and tips. I also tweaked the recipe just a little to add one-third cup of cheese for the topping. I also adjusted the size of the bag of the frozen broccoli to bring it in line with what’s commonly available in stores now.
Thank you for this recipe and also the ability to adjust the servings!!!
You are very welcome. I hope you enjoy it!
if you are using fresh broccoli do you have to steam before?
Hi Candace, I usually don’t cook it before hand because I like my broccoli crisp. It’s going to cook for about 35 minutes in the oven. But if your family likes it soft, by all means, steam or microwave it for a few minutes. I hope you enjoy it!
Sharon
I made this yesterday for Easter & it was a hit! Everybody liked the crisp broccoli (I used fresh) but, next time I will either steam a little before hand or, bake a little longer than the 35 minutes. Otherwise, the taste was great!
Hi Shannon, I’m so glad you and your family enjoyed it. I actually served it for Easter too and it’s one of my family’s favorites. I had another lady ask about steaming or blanching the fresh broccoli first and I’ve never done it, but by all means, if you like your broccoli a little softer I would definitely try that next time!
Thanks so much for sharing!
Going to attempt this recipe for this upcoming Thanksgiving weekend. Hoping my in-laws will enjoy 🙂
Thanks for sharing. will definitely let you know how it did !
Hi Chrissy,
Broccoli Cheese Casserole has been on my Thanksgiving table for as long as I can remember… I hope your family loves it too!
I’m just wondering…if I use the frozen broccoli (which I plan to)….and make it ahead (it says can do 24 hours ahead and keep in fridge)….won’t the broccoli start to thaw and cause a watery effect? I might even do the morning of but either way it’ll still be in frig a minimum of 6 hours and max of 24 and I’m worried about the dish becoming watery. Thank you for any insight!
Hi Jackie,
I’ve made it before with frozen broccoli and let it sit overnight in the fridge, and while I wasn’t looking for it specifically I never noticed that it was watery. I don’t think it should be a problem.
I hope your family enjoys it!
Sharon
If I wanted to add rice to this recipe how would you recommend I do that?
Hi Kasey,
I have never added rice, but I think it would work best if you cooked the rice first and then added it to the broccoli mixture before you bake it. I would guess that about two cups of cooked rice would be about right.
Hope this helps!
Happy Thanksgiving to you and your family!
Sharon
Looks good will try this for thanksgiving.
Hi Karen, It’s definitely a favorite in our family and I can’t remember a Thanksgiving or Easter when it wasn’t on our table. I hope you and your family enjoy it!
Sharon
Any ideas on how I could adjust this for the crock-pot? I want to make it for a Thanksgiving potluck super:) Thanks!
Hi Marissa,
I’m so sorry but I have never cooked it in the crockpot so I really don’t know how it would turn out. I’m worried that the broccoli might get too soft and the topping won’t be crispy. You could make the casserole the night before and then just cook it right before you leave for the pot-luck super if that helps.
Happy Thanksgiving!
Sharon
Making for Thanksgiving , think it will be a great!
Hi Janet,
I hope your family and/or guests enjoy it. It’s been on our Thanksgiving and Christmas table every year for as long as I can remember!
Happy Thanksgiving!
Sharon
Tried your recipe today. Was easy to put together and everyone liked it. Just added about 1/2 cup chopped onion to it. Thank you for another broccoli casserole that I can take to a special occasion.
Thanks so much for sharing David! I think adding the onion was a great touch!
Sharon
Hi!
What could I substitute for cream of mushroom? What about cream of celery? The cheese soup stuff? I don’t like mushrooms and am afraid the mushroom taste will be there. It also needs to stay meat free…
Thanks!
Jessica
Hi Jessica, I think Cream of Celery Soup would be a great substitute for the Cream of Mushroom soup! I hope you enjoy the casserole!
All my best, Sharon
Hi!
Do you think you can substitute the cream of mushroom with cream of chicken soup?
Thank you,
Mel
Hi Mel, yes, Cream of Chicken should work fine. The casserole will have a slightly different flavor, but should still be good.
Let me know how you like it!
All my best,
Sharon
I’m literally about to make this right now! This will be the first time I did Christmas dinner for my family by myself. I am really the only broccoli casserole fan but everyone is willing to try it. Wish me luck!
Dear Ashley,
I so hope you and your family enjoyed the broccoli casserole!
Merry Christmas!
Sharon
I have been making broccoli casserole for years.
I use crushed potato chips on the top. No need to add butter, there is enough oil in the chips.
Hi, can this be frozen and used at a later date?
Hi Bonnie! Absolutely! Do everything up to the step to bake it and wrap it tightly in saran wrap and tin foil. Be sure to let it thaw overnight in the fridge the day you plan to bake it.
Hope you enjoy it!
Sharon
Can you use a substitute for the mayo? Like maybe adding more sour cream or using yogurt?
Hi Shawna, you can definitely add more sour cream instead of the mayo. I’ve never tried yogurt. I hope you enjoy it!
Sharon
Making this right now. I added rotisserie chicken to make it a complete meal. 😊
Hi Tiffany,
I hope you and your family enjoy it!
Sharon
Did you ever hear of adding an egg?
Hi Laura, yes, I have seen several recipes that add an egg and have even made it that way myself. However, for this recipe, you don’t need to add eggs.
All my best,
Sharon
Hi if using frozen broccoli and cooking immediately should I steam broccoli first?
Hi Hannah, it depends on how you like your broccoli. Our family likes it crisp, so I never cook it first. However, if you prefer softer broccoli, you certainly can steam it first. It will finish cooking in the oven.
I hope you enjoy it and Happy Thanksgiving!
Sharon
If I were to bake this in a 9×13, should I double the recipe?
Hi Morgan, you would have one big pan of broccoli, but if you are feeding a lot of folks, go for it! I hope you enjoy it!
Sharon
Hi with a busy oven on Thanksgiving. I was going to try and make this recipe in a crockpot. Has anyone tried? Any tips? Thank you Monica
Hi Monica, I’ve never made it in a crockpot, but I don’t see any reason you couldn’t. However one of the tastiest things about this casserole is the Ritz Cracker topping. I don’t think it would crisp up in the crockpot. What you might want to do is either toast the topping on a cookie sheet in the oven or in a shallow skillet until it is brown and crispy and add it to the broccoli mixture right before you serve it. You could even toast this a day ahead. If you decide to do this. Let the topping cool completely and store it in a plastic storage bag until you are ready to add it.
Happy Thanksgiving!
Sharon
Made this for Thanksgiving and it was a big hit! Even enjoyed the leftovers the next day!