Broccoli Cheese Casserole with Ritz Crackers is a creamy, cheesy Southern side dish, and like my Old-Fashioned Baked Mac and Cheese, it’s topped with buttery Ritz crackers for plenty of crunch. Made with fresh or frozen broccoli, sharp cheddar cheese, sour cream, mayonnaise, and cream of mushroom soup, it’s easy to prepare and perfect for holiday dinners.
I’ve been making this broccoli cheese casserole for over 50 years, and I can’t remember a Thanksgiving or Christmas when it wasn’t on our dinner table. It’s my son’s favorite holiday side dish, and I wouldn’t dream of serving a holiday dinner without it.
Quick Look: Broccoli Cheese Casserole with Ritz Crackers
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serves: 6
Difficulty: Easy
Best for: Thanksgiving, Christmas, and other holiday dinners
Make-ahead: Yes
Taste & texture: Creamy, cheesy broccoli with a buttery, crunchy Ritz cracker topping
Equipment: 2-quart baking dish
What makes it different: This extra-creamy broccoli casserole has been on my family’s Thanksgiving and Christmas dinner tables for over 50 years. Sharp cheddar, mayonnaise, sour cream, and cream of mushroom soup keep it creamy, while buttery Ritz crackers add the perfect crunch.
Broccoli Cheese Casserole with Ritz Crackers is an easy Southern side dish with a creamy, cheesy filling and a buttery cracker topping. You can use fresh or frozen broccoli, assemble the casserole ahead of time, and bake it just before serving.
Jump to:
- Quick Look: Broccoli Cheese Casserole with Ritz Crackers
- Featured Comment
- Key Ingredient Notes and Substitutions
- Recipe Variations
- How to Make Broccoli Cheese Casserole with Ritz Crackers
- Serving and Menu Suggestions
- How to Make this Casserole Ahead of Time
- How to Store and Reheat Leftovers
- Broccoli Cheese Casserole FAQs
- Need a Little Help with This Recipe?
- Sharon’s Tips for the Best Broccoli Cheese Casserole
- Join the Conversation
- More Holiday Side Dishes You’ll Love
- Final Thoughts
- Recipe:
Featured Comment
We just had our family Christmas and I made this! Crowd FAV!!! There was one spoonful left out of a 9×13 dish! THANK YOU for sharing your recipe! Easy to make ahead of time and have topping prepared separately ready to assemble when necessary and bake. Will def make this again! – Kim
Key Ingredient Notes and Substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list with measurements is waiting down in the recipe card.
- Fresh or frozen broccoli florets - Either works beautifully in this broccoli casserole. Fresh broccoli has a slightly firmer texture, while frozen broccoli makes the recipe especially convenient. See my FAQs below for tips on preparing each.
- Sour cream - Adds richness, creaminess, and a subtle tang to the cheese sauce. I recommend full-fat sour cream for the best texture.
- Mayonnaise - Combines with the sour cream and condensed soup to give this broccoli casserole its rich, creamy texture. If you’re skeptical about mayonnaise in a broccoli casserole, don’t worry-you won’t taste it separately once everything is baked together.
- Cream of mushroom soup - The classic casserole shortcut! Condensed cream of mushroom soup helps bind everything together and creates a creamy sauce without making one from scratch.
- Sharp cheddar cheese - I like sharp cheddar because its stronger flavor stands up to the other creamy ingredients. I usually use pre-shredded cheese in this casserole, and it melts beautifully, so feel free to save yourself a step.
- Garlic powder, kosher salt, and ground black pepper - Simple seasonings that enhance the broccoli and cheesy sauce without overpowering them.
- Ritz crackers - Crushed Ritz crackers make the buttery, crispy topping that sets this broccoli cheese casserole apart. Their salty crunch is the perfect contrast to the creamy filling.
- Unsalted butter - Mixed with the crushed Ritz crackers to create that golden, buttery topping.
Recipe Variations
Want to change things up a bit?
- Make it a main dish: Add about one cup of cooked, chopped chicken.
- Make broccoli rice casserole: Stir in about two cups of cooked white or brown rice. You can also use cooked orzo.
- Add cauliflower: Replace up to half of the broccoli with cauliflower florets.
- Add more cheese: Sprinkle Parmesan cheese over the Ritz cracker topping before baking.
How to Make Broccoli Cheese Casserole with Ritz Crackers
- When ready to start, gather your ingredients and preheat the oven to 350°F.
- Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of grated cheese in a large bowl.
- Mix well, then fold the broccoli into the cheese mixture.
- Place the crackers in a food processor fitted with the steel blade and process. Add the melted butter to the crushed crackers and pulse a few times to combine. Or, you can crush the Ritz crackers by hand and mix them with the melted butter.
- Liberally spray a 2-quart casserole dish with a non-stick cooking spray. Add the broccoli mixture to the prepared baking dish and spread it evenly.
- Top with the Ritz cracker crumbs and the rest of the shredded cheese.
- Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the Ritz cracker topping is golden brown. Let it rest for about five minutes before serving.
Serving and Menu Suggestions
This cheesy broccoli casserole is a natural fit for holiday dinners. I usually serve it with Baked Ham with Pineapple and Cherries or Green Egg Smoked Turkey.
For a complete holiday menu, pair it with Twice Baked Mashed Potatoes, Old Fashioned Cornbread Dressing, Bourbon Sweet Potato Casserole, or Southern Cornbread Pudding.
How to Make this Casserole Ahead of Time
To make this casserole ahead, assemble it as directed, but leave off the Ritz cracker topping to keep it crisp. Cover and refrigerate for up to 24 hours. Add the topping just before baking.
To freeze, make the casserole as directed, but do not bake it. Cover tightly with plastic wrap and then aluminum foil. It can be stored in the freezer for up to three months. Allow the casserole to thaw overnight in the refrigerator before baking it.
If baking the casserole straight from the refrigerator, plan to add about 10-15 minutes to the baking time.
How to Store and Reheat Leftovers
- To store: Cover the casserole dish or transfer leftovers to an airtight container and refrigerate for 3-4 days. You can also freeze leftovers for up to 2-3 months. Thaw frozen leftovers overnight in the refrigerator before reheating.
- To reheat in the oven: Cover with foil and reheat at 350°F for about 15-20 minutes, or until heated through. Remove the foil for the last few minutes if you’d like to help crisp the cracker topping.
- To reheat in the microwave: Place an individual serving on a microwave-safe plate and heat for 30-45 seconds. Continue heating in 30-second intervals until warmed through.
Broccoli Cheese Casserole FAQs
You can use either fresh or frozen broccoli in this casserole. I use three stalks of fresh broccoli or one 15-ounce bag of frozen broccoli. Fresh broccoli will have a slightly firmer texture, while frozen broccoli is a convenient shortcut. Both work beautifully.
I don’t usually blanch fresh broccoli first because I prefer it crisp-tender. However, if you like softer broccoli, blanch it briefly before adding it to the casserole. Remember that it will continue cooking in the oven.
Place the broccoli in a microwave-safe bowl with one tablespoon of water. Cover with a plate and microwave for about two minutes, then drain well before adding it to the casserole.
No. Frozen broccoli has already been blanched, so there’s no need to cook or thaw it before adding it to this casserole.
Need a Little Help with This Recipe?
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Sharon’s Tips for the Best Broccoli Cheese Casserole
- Don’t overcook the broccoli. After making this casserole for more than 50 years, my biggest tip is to leave the broccoli with a little texture because it continues cooking as the casserole bakes. If your family prefers softer broccoli, blanch fresh florets briefly before assembling the dish.
- Check the stalk, not the floret, for doneness. The florets cook faster, so taste a small piece of the stalk to determine whether the broccoli is tender enough for you.
- Keep the Ritz topping crisp. If you’re assembling the casserole ahead of time, wait to add the buttered cracker crumbs until just before baking.
- No Ritz crackers? Another buttery cracker is the closest substitute. Panko breadcrumbs will also work, although the flavor and texture will be different.
- You can substitute the soup. Cream of chicken or cream of celery soup can replace the cream of mushroom soup if that’s what you have on hand.
- Feeding a larger crowd? Double the recipe and bake it in a 9×13-inch baking dish. Because the casserole may be slightly deeper, allow a little extra baking time if needed, and look for a hot, bubbly center and a golden-brown topping rather than relying only on the clock.
Join the Conversation
Have you made this broccoli cheese casserole? I’d love to hear how it turned out! Did you use fresh or frozen broccoli, or make any changes? Leave a comment below and, if you enjoyed the recipe, please give it a star rating. Your feedback helps other readers, too!
More Holiday Side Dishes You’ll Love
Planning a holiday dinner? Here are a few more of my favorite Southern side dishes to round out your menu:
Final Thoughts
Some recipes come and go, but this broccoli cheese casserole has earned a permanent place on our holiday table. After more than 50 years of making it for Thanksgiving and Christmas-and with my son still expecting to see it every year-I can’t imagine our holiday dinners without it.
I hope it becomes a favorite at your table, too!
Recipe:
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Easy Broccoli Cheese Casserole Recipe with Ritz Crackers
Ingredients
- 6 cups broccoli florets, about three stalks, or a 15-ounce bag of frozen broccoli
- ½ cup sour cream
- ½ cup mayonnaise, I like Dukes
- 10.5 ounces cream of mushroom soup, 1 can
- 1⅓ cups grated sharp cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup crushed Ritz crackers, about 10-15 crackers
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°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. 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, add the broccoli mixture, and spread out. Sprinkle the remaining ⅓ cup of the cheese and cracker crumbs evenly over the top.
- Bake uncovered for 30-35 minutes, or until the casserole is bubbly, the Ritz cracker topping is golden brown, and the broccoli is tender to your liking. Let it rest for about five minutes before serving.
Video
Notes
- Make ahead: Assemble the casserole as directed, but leave off the Ritz cracker topping so it stays crisp. Cover and refrigerate for up to 24 hours. Add the topping just before baking. If baking straight from the refrigerator, you may need to add 10-15 minutes to the baking time.
- Fresh broccoli: I don’t usually blanch fresh broccoli because I prefer it with a little texture. If you like softer broccoli, blanch it briefly before assembling the casserole.
- Frozen broccoli: There’s no need to cook or thaw frozen broccoli before adding it to the casserole.
- Check the stalk for doneness: The florets cook faster, so taste a small piece of the stalk to determine whether the broccoli is tender enough for you.
- Ritz cracker substitute: Another buttery cracker is the closest substitute. Panko breadcrumbs will also work, although the flavor and texture will be slightly different.
- Soup substitute: Cream of chicken or cream of celery soup can be substituted for cream of mushroom soup.
- For a larger crowd: Double the recipe and bake it in a 9×13-inch baking dish. Allow a little extra baking time if needed and look for a hot, bubbly center and golden-brown topping.
Tish
I wanted something special this Easter, so I made this Easy Cheese and Broccoli Casserole. First, I used fresh broccoli. I didn’t blanch the broccoli because I wanted some ‘crisp’ to the casserole. I was alarmed by how much broccoli six cups produced, but I went with it anyway. Mixing the broccoli in with the wet ingredients was ok. I ended up using my hands to mix it all together. I then baked it @ 350 for 25-30 minutes. The casserole looked great. When I went to dish up, the wet ingredients hadn’t melted much, and the broccoli seemed uncooked. I thought maybe my oven’s temperature was off (it is an old one), so the next day I reheated the leftovers for 40 minutes. The wet ingredients did melt nicely; however, the broccoli still wasn’t any softer. I will try this recipe again (after I purchase a new range), but next time I will blanch the broccoli and use less salt (it was too salty for my taste).
Sharon Rigsby
Hi Tish, thank you so much for taking the time to share all of this—I really appreciate it! It sounds like you did everything right, but there are a couple of little things at play here that can make a big difference with this recipe.
Since you used fresh broccoli and skipped blanching, that’s likely why it stayed firmer than expected—even after baking and reheating. Fresh broccoli can take quite a bit longer to soften in a casserole, especially at 350°F, because there isn’t enough moisture or cooking time to fully tenderize it.
That’s exactly why I included the blanching option. 😊 If you prefer your broccoli more tender (but still not mushy), I’d recommend giving it a quick blanch for 2–3 minutes, then draining well before adding it to the casserole.
As for the cheese not melting fully the first time, that can sometimes happen if: the casserole hasn’t quite heated through in the center yet, or the ingredients were especially cold going into the oven
Your second bake time makes sense—that longer heat helped everything come together. And thank you for mentioning the salt, too—that’s always such a personal preference, and it’s easy to adjust next time based on your taste.
I’m so glad you’re willing to give it another try, and I think with a quick blanch, you’ll get exactly the texture you’re looking for!
All the best, Sharon
Juliana
Hi!
Am I able to cook this in a crock pot? And how long would u recommend? Also am I able to do without the sour cream?
Sharon Rigsby
Hi Juliana, I have never made it in a slow cooker or left out sour cream, so I would just be guessing, and Thanksgiving is not a time for experimenting. I found this recipe online with good ratings, which I thought might be a better fit: https://www.eatingonadime.com/crockpot-broccoli-cheese-casserole-recipe/. I hope you have a Happy Thanksgiving!
Cathy
is it possible to make this WITHOUT using the canned soup? I never use that stuff!
Sharon Rigsby
Hi Cathy, this recipe was developed using the soup. I found this recipe online that you might like better: https://whatmollymade.com/broccoli-casserole/.
All the best,
Sharon
Kim
We just had our family Christmas and I made this! Crowd FAV!!! There was one spoonful left out of a 9×13 dish! THANK YOU for sharing your recipe! Easy to make ahead of time and have topping prepared separately ready to assemble when necessary and bake. Will def making this again!
Sharon Rigsby
Hi Kim, I am so happy that you liked this recipe. My son can eat a whole dish by himself, and he would be scandalized if I didn’t serve it for Thanksgiving and Christmas dinner.
All the best,
Sharon
Amy
I have cooked this two Thanksgivings and my family loves it! It’s always the first dish to disappear the fastest!
Sharon Rigsby
Hi Amy, Thank you! I am so happy you enjoyed this recipe. It is a favorite of my family, too!
All the best,
Sharon
Sam
I make this every year for thanksgiving. So good!
Sharon Rigsby
Hi Sam, I am so happy you like this recipe. I make it every year for Thanksgiving, too!
All the best,
Sharon
Gail Harpe
I think I messed up. Measured 12 cups of frozen brocolli not 15 oz bag. Didn’t see the 2nd part of that line referencing frozen. I hope it is ok
Sharon Rigsby
Hi Gail, I know I am probably too late, but just in case, double the amount of mayonnaise, sour cream, and cream of mushroom soup, and you should be fine.
Merry Christmas
Shannon
I have made this many times. It’s a family favorite. Can you cook it the day before and re heat?
Sharon Rigsby
Hi Shannon, For the best results, I wouldn’t cook it the day before and reheat it. Your broccoli might get overcooked and mushy, and the topping might not crisp back up. It’s fine to make it a day or so ahead, but I would wait to add the topping and then bake it before serving.
All the best,
Sharon
Amy LaForest
This is so darn good! Bless your heart (and ours) for not using Velveeta!!! I made this for Thanksgiving and have requests again for Christmas.
Merry Christmas to you and yours!!
Ashley
This is a MUST at EVERY Thanksgiving!! Family tradition, made with love!!
Linger, Kristy Murray
You gotta love “good” Southern casserole and this one looks like a really good one. You’ve got me hungry for it now. And what a great recipe to just pop in the oven to sit beside the Turkey this year. Thanks so much for sharing.
Amber
This is our favorite recipe. I know it says I can freeze it,but do I freeze it with the topping on, or let it sit in fridge and add it before I bake it?
Sharon Rigsby
I have frozen it both ways, with the topping and without, and it works either way. I hope you enjoy it!
Sharon
Susan
I have made this several times. It’s delicious!!
Sharon Rigsby
Awesome! I’m so glad you like it!
Sharon
Nikki
Can I add rice to this? if so do I need to add more liquid? Thank you!
Sharon Rigsby
Hi Nikki, I have never made it with rice, but my sister on the Pudge Factor blog has a recipe for Broccoli Rice Casserole. It is similar to mine but includes rice: https://pudgefactor.com/make-ahead-broccoli-rice-casserole/. She adds 1 1/2 cups of cooked rice to hers, but she doesn’t appear to add any additional liquid. I hope this helps!
All the best,
Sharon
Colleen
Loved this recipe! I did use broccoli steamers to cook them before baking, as I like the veggies softer. Yum!!
Tess
Can I substitute plain Greek yogurt for the sour cream?
Sharon Rigsby
Hi Tess, Greek yogurt is often listed as a substitute for sour cream in recipes, so I think it would be fine. However, I have never tried it in this recipe, so I can’t say for sure. If you do decide to try it, please let me know how it turns out.
All the best,
Sharon
Ashley
MY FAVORITE side dish at Thanksgiving… So DELICIOUS!! Made this one several times and it is always a WINNER!
Ashley Lentini
This is the BEST DISH EVER!!! My brother is the pickiest eater, however No Thanksgiving or Christmas gathering would be allowed in his world without it. He even made it last year for our Thanksgiving. It should not just be a holiday dish though. It is DEELICIOUS any day of the year! Highly recommended. I would even eat it for breakfast… LOL
Desi
Made this for Christmas and everyone loved it, not a drop left.