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?
Have a question about this recipe? Leave me a comment below-I'm always happy to help! If you're in a hurry or need an answer right away, try one of the helpful AI options below.
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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.
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