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 it ahead:
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.
More 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 it:
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.
Video
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.
This is a really good recipe. I made this for my family and they really loved it were I had to make it twice in one week. Thanks for sharing.
This is my third time making this awesome recipe!!! Thank you for sharing!!!
Hi Jamie, thank you so much for leaving such a nice comment! I’m so glad you liked it!
All the best,
Sharon