When you see a recipe with the name Ultimate Broccoli Cheese Casserole, you expect it to be pretty spectacular. And, this recipe for broccoli casserole, with a Ritz cracker topping and loaded with cheesy goodness, more than lives up to its name!
Just imagine crisp fresh broccoli covered with a smooth and creamy sauce made with tangy sour cream. Add cream of mushroom soup, mayonnaise, and sharp cheddar cheese. Finally, top it all with a crunchy crushed Ritz cracker topping and even more cheese. It’s comfort food at its finest!
Here’s why you will love this recipe:
- Not only does this crowd-pleasing 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.
- Broccoli Cheese Casserole s also the perfect side dish for holiday dinners, potlucks, or any meal where you want to impress your family or guests!
- And, just when you thought it couldn’t get any better, this iconic broccoli and cheese casserole recipe pairs beautifully with just about any entrée.
Here’s what’s in it:
- Fresh or frozen broccoli: brings its unique flavor profile to this classic dish. Broccoli, along with cauliflower and cabbage, is considered a cruciferous vegetable and is high in fiber, vitamins, and minerals.
- Sour cream: it wouldn’t be a casserole without a creamy base, and sour cream adds a tangy deliciousness.
- Mayonnaise: is another thick and creamy component of the base and adds just a bit of sweetness along with 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 dish.
- Sharp cheddar cheese: it couldn’t be broccoli cheese casserole without the cheese, and the melted sharp cheddar cheese also provides yet another dimension to the sauce.
- Garlic powder, Kosher salt, ground black pepper: these seasonings all come together to enhance this dish’s flavor.
- Ritz crackers: the crispy 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!
How do you make broccoli cheese casserole from scratch?
- 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 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.
Frequently asked questions:
Can I substitute fresh broccoli for frozen?
You can use either three stalks of fresh broccoli or one 15-ounce bag of frozen.
Do you cook the vegetables before putting them in the casserole?
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.
Sharon’s Tips:
- If you make 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.
- When testing your broccoli to see if it is done, be sure to test a piece of the stalk and not a floret, which will cook much faster.
- 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.
More 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, 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.
You can also find more holiday recipes by checking out these links: Thanksgiving recipes, Christmas recipes, and Easter recipes.
★ 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!
Broccoli Cheese Casserole Recipe
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
- 1-⅓ cups sharp cheddar cheese grated, divided
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ cup crushed Ritz crackers about 10-15 crackers
- 2 tablespoons 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, add the broccoli mixture, and spread out. Sprinkle the remaining ⅓ cup of the cheese and cracker crumbs evenly over the top.
- Bake the casserole uncovered for 30-35 minutes or until it is bubbly, the cracker crust is lightly browned, and the broccoli is fork-tender. Let sit for about 5 minutes and serve.
Video
Notes
- If you make 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.
- When testing your broccoli to see if it is done, be sure to test a piece of the stalk and not a floret, which will cook much faster.
- 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. Also updated again on November 3, 2020, with new photos. I also tweaked the recipe just a little to reduce the amount of butter added to the cracker topping.
Made this for Christmas and everyone loved it, not a drop left.
I’m wanting to try this for my family’s Christmas gathering. How well would it hold up on a 2-3 hr drive? I could warm it up once I get there but would it be mushy or anything by the time I get there?
Hi Sarah, it would be best if you could make it before you leave home and then pop it in the oven to cook before you eat. However, that said, my son, made this for Thanksgiving and brought it to our house. He made it about two hours ahead and then we just reheated it before we ate. I would say the only thing I noticed was the topping wasn’t quite as crisp, but it wasn’t mushy and still was delicious. I hope this helps!
All the best,
Sharon
I forgot to ask..if you use frozen broccoli do you thaw it first?
Hi Mamie, I don’t thaw it first.
Sharon