Broccoli Cheese Casserole with Ritz Crackers is the ultimate comfort food—classic, simple, and always a hit! It’s as easy to prepare as it is delicious, perfect for a busy weeknight or even a holiday spread. Trust me, this one’s going to be a family favorite!
This easy broccoli casserole recipe features fresh or frozen broccoli florets smothered in a smooth and creamy cheese sauce made with simple ingredients such as tangy sour cream, cream of mushroom soup, mayonnaise, and sharp cheddar cheese.
The crunchy topping, made with buttery crushed Ritz crackers and even more cheese, takes this dish to the next level.
Loaded with cheesy goodness, this Broccoli Cheese Casserole recipe is a crowd favorite during the holidays, and this iconic southern casserole is comfort food at its finest.
So what are you waiting for? Give it a try today!
Jump to:
- Reasons I love this recipe, and you will, too!
- Ingredient notes and substitutions
- How to make this broccoli cheese casserole with Ritz crackers
- Serving and menu suggestions
- Recipe variations
- How to make this casserole ahead of time
- How to store and reheat leftovers
- Recipe FAQs
- Insider tips for perfect results
- More broccoli recipes
- 📋 Recipe:
Reasons I love this recipe, and you will, too!
- This recipe is so easy to make that even a novice cook can master it. Five minutes of prep time is all you need to prepare this dish for the oven.
- It is incredibly versatile. It’s a delicious side dish for weeknight meals, potlucks, and holiday feasts. You can also serve it as a vegetarian main course.
- Like my Cheesy Chicken Broccoli Pasta, this casserole is irresistibly delicious. The creamy cheese sauce and crunchy Ritz cracker topping are a match made in heaven.
Ingredient notes and substitutions
- Fresh broccoli florets or frozen broccoli – brings a unique flavor profile to this traditional side dish, and either one works in this recipe. Tender broccoli, along with cauliflower and cabbage, is considered a cruciferous vegetable high in fiber, vitamins, and minerals.
- Sour cream – provides a creamy base and tangy deliciousness.
- Mayonnaise – another thick and creamy base component- adds sweetness and tangy flavor.
- Cream of mushroom condensed soup – has been used as the base of hundreds of casseroles over the years and is an essential component of this creamy casserole recipe.
- Sharp cheddar cheese – it couldn’t be a broccoli cheddar casserole without cheese, and the melted sharp cheddar cheese adds cheesy goodness and 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 topping made from these buttery 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!
Complete measurements are listed in the recipe below.
How to make this 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, and add the broccoli to the cheese mixture!
- Place the crackers in a food processor with a steel blade and process. Add the melted butter to the crushed crackers 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.
- 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 the casserole uncovered for 30-35 minutes of cooking time or until it is bubbly and the cracker crust is golden brown. Let it sit for about five minutes and serve hot.
Serving and menu suggestions
This family-friendly casserole is a holiday staple in our house, and it is always front and center on our dinner table for Thanksgiving, Christmas, and Easter.
I usually serve it with either Baked Ham with Pineapple and Cherries or Smoked Turkey for the holidays.
Other side dishes that pair well with it include Creamy Make-Ahead Mashed Potatoes, Traditional Southern Cornbread Dressing, Southern Sweet Potato Casserole, and Southern Cornbread Pudding,
Recipe variations
Want to change things up a bit?
- Feel free to add a cup of cooked chopped chicken or two cups of cooked brown rice, white rice, or orzo to make a cheesy broccoli rice casserole.
- You can also replace half of the broccoli with cauliflower or top the casserole with chicken or even pork chops before baking.
- Additionally, feel free to sprinkle parmesan cheese over the top before baking.
How to make this casserole ahead of time
To make this casserole ahead of time, assemble the dish, but do not add the cracker topping. Cover and refrigerate for up to 24 hours. When ready to bake it, add the topping and bake as directed.
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 it is cold right out of the fridge, let it come to room temperature first, or you may need to add 10-15 minutes to the total baking time.
How to store and reheat leftovers
- To store: Let the casserole come to room temperature. Transfer it to an airtight container or cover the casserole dish with plastic wrap or aluminum foil. It can be safely stored in the fridge for about 3-4 days or frozen for 2-3 months. Be sure to defrost the leftovers in the refrigerator overnight before reheating.
- To reheat in the oven, Preheat the oven to 350°F. If the casserole isn’t already in an oven-safe dish, transfer it to one. Cover the dish with aluminum foil to help retain moisture. Bake for 15-20 minutes or until the casserole is heated through. The time might vary depending on the quantity and thickness of the leftovers.
- To reheat in the microwave, place a single serving on a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap. Leave a small corner open to let steam escape. Heat on medium power for 30-45 seconds, then check. If it’s not thoroughly reheated, continue in 30-second increments.
Recipe FAQs
You can use three stalks of fresh broccoli or one 15-ounce bag of frozen. Either works perfectly in this side dish.
I don’t usually blanch fresh broccoli first because I like it crisp. However, if you prefer your broccoli a little softer, you will want to blanch it first.
To blanch fresh broccoli, place it in a bowl, add a tablespoon of water, cover with a plate and steam it in the microwave for about two minutes.
No, frozen broccoli has already been blanched and does not need to be cooked first.
Most recipes for broccoli cheese casserole do not call for eggs as an ingredient, and this one is no exception. Recipes that call for adding eggs are more breakfast-oriented, such as my Mushroom and Broccoli Frittata.
Insider tips for perfect results
- If you don’t have any Ritz crackers, you can use any butter crackers or crush croutons and use them instead. You can substitute crushed club crackers, panko bread crumbs, or fried onion rings. To make it low-carb, substitute crushed pork skins for the crackers.
- You can also substitute cream of chicken soup 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:
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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 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.
Notes
- 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 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, 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.
Sarah
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?
Sharon Rigsby
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
Mamie
I forgot to ask..if you use frozen broccoli do you thaw it first?
Sharon Rigsby
Hi Mamie, I don’t thaw it first.
Sharon
Ellen
If using fresh broccoli, should I steam it first or cook it raw?
Sharon Rigsby
It depends on how you like your broccoli. If you like it crisp, you don’t need to blanch it first. If you like it a little softer, blanch it’s for two to three minutes in the microwave.
I hope you enjoy the casserole and Happy Thanksgiving!
Sharon
Colleen
Will be making this for Thanksgiving this year! Do you think adding bacon would taste good? I’m so tempted to add as everyone coming loves bacon!
Sharon Rigsby
Hey Colleen, you are asking the wrong person about adding bacon. It is one of my favorite things in the world and I can’t think of many things that wouldn’t be better with it. That said, I have never added it to this casserole, but I do think it would be awesome! I may try it myself this year.
Let me know how everyone likes it!
All the best,
Sharon
Jackie Julian
Love this recipe. Its easy and great taste. I used frozen broccoli and it stayed crispy. I also added extra cheese and ritz crackers. This is a definitely go to for me. Thanks for a great recipe/
Mamie
Did you cook your broccoli before you mixed the casserole together? If so, how long?
Sharon Rigsby
Hi Mamie, I do not cook my broccoli first because I like it on the crisp side. If you would like it more well done, you can stream or blanch it for a few minutes before you mix it with the rest of the ingredients. I hope you enjoy it.
Sharon
Donna
What size casserole dish should I use for this recipe? 8×8? Will be making it this Thanksgiving!
Sharon Rigsby
Hi Donna, an 8×8 casserole dish should work just fine. I hope you enjoy it!
Happy Thanksgiving! Sharon
Jennifer
Tried this tonight. Everyone loved it! Will definitely be making it again!
Barbara white
I have been making this for jolidays gor uears. My Grandsons are grown and love it! I have to make more each year! I use seasoned breadcrumbs but will have to give the Ritz crackers a try. 😊
allyn
love love love this recipe it’s easy to make and taste great! my third time making it i added some precooked shredded chicken and made it a whole meal!
Sharon Rigsby
Awesome! I’m so glad you liked it and I love your idea of adding the chicken!
All the best,
Sharon
Stacey
This was by far everyone’s favorite thing I made for Thanksgiving! Delicious and very easy. I used frozen broccoli because I was stressed for time. Double this recipe……. it will go fast! THANKS
Lori
How many does this serve based on the recipe given ?
Sharon Rigsby
Hi Lori,
It usually will serve six folks, but of course, that depends on the size of the servings. I hope you enjoy it!
Sharon
Heather from MD
The only ingredient I changed was using cream of chicken & herbs instead of cream of mushroom soup … Sooo good!!
Mz Pebbles
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.
Jamie
This is my third time making this awesome recipe!!! Thank you for sharing!!!
Sharon Rigsby
Hi Jamie, thank you so much for leaving such a nice comment! I’m so glad you liked it!
All the best,
Sharon
J.A. Watson
Made this for Thanksgiving and it was a big hit! Even enjoyed the leftovers the next day!
Monica
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
Sharon Rigsby
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
Morgan
If I were to bake this in a 9×13, should I double the recipe?
Sharon Rigsby
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
Hannah
Hi if using frozen broccoli and cooking immediately should I steam broccoli first?
Sharon Rigsby
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