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    Home » Recipes » Sides

    Easy Broccoli Cheese Casserole with Ritz Crackers

    Date: Oct 28, 2023 · Updated: Oct 29, 2023 Author: Sharon Rigsby

    Jump to Recipe Print Recipe
    Two individual servings of broccoli cheese casserole on white plates.

    Broccoli Cheese Casserole with Ritz Crackers is classic comfort food that is both delicious and easy to make. It is a perfect side dish for potlucks, holiday dinners, and weeknight meals.

    This easy broccoli casserole recipe features crisp, fresh 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.

    A serving of broccoli cheese casserole topped with crushed Ritz crackers on a white plate with a forkful above it.

    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.

    In the South, we love a good casserole. Most Southern cooks have an arsenal of great recipes tucked away for dishes such as Southern Green Bean Casserole, Southern Chicken Divan, Southern Sweet Onion Casserole, Southern Pineapple Casserole, and Terry’s Sweet Potato Casserole.

    Calling all picky eaters! This easy, cheesy broccoli casserole recipe is the perfect way to sneak some veggies into your diet. The creamy cheese sauce and crunchy Ritz cracker topping make it so irresistible you won’t even realize you’re eating vegetables.

    So what are you waiting for? Give it a try today!

    Jump to:
    • Reasons you will love this recipe:
    • Ingredient notes and substitutions:
    • How to make broccoli cheese casserole with Ritz crackers:
    • What to serve it with:
    • Recipe variations:
    • Make it ahead:
    • How to store and reheat leftovers:
    • Recipe FAQs:
    • Expert tips and tricks:
    • More broccoli recipes:
    • 📋 Recipe:

    Reasons you will love this recipe:

    1. This recipe for broccoli cheese casserole 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.
    2. 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.
    3. This casserole is simply delicious. The creamy cheese sauce and crunchy Ritz cracker topping are a match made in heaven. Plus, the fresh broccoli florets add a touch of nutrition.

    Ingredient notes and substitutions:

    Ingredients for broccoli cheese casserole include broccoli florets, shredded cheese, and a bowl of sour cream.
    • 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 broccoli cheese casserole with Ritz crackers:

    1. When ready to start, gather your ingredients and preheat the oven to 350°F.
    2. Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of grated cheese in a large bowl.
    Mayonnaise, cream of mushroom soup, and other ingredients in a clear glass bowl.
    1. Mix well, and add the broccoli to the cheese mixture!
    Broccoli mixed with cream of mushroom soup and other ingredients in a clear glass bowl.
    1. 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.
    Ritz crackers in a food processor are being crushed.
    1. 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.
    Broccoli and cream of mushroom soup mixture in an oval baking dish.
    1. Top with the Ritz cracker crumbs and the rest of the shredded cheese.
    Broccoli cheese casserole topped with crushed Ritz crackers in an oval baking dish ready to bake.
    1. 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.
    A broccoli cheese casserole in a white baking dish on a table.

    What to serve it with:

    This family-friendly casserole is a holiday staple in our house, and it is always front and center on our dinner table for Thanksgiving, Easter, and Christmas.

    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, Green Bean Bundles Wrapped in Bacon, Traditional Southern Cornbread Dressing, Spicy Southern Corn Casserole, Southern Sweet Potato Casserole, Southern Cornbread Pudding, and Sweet and Sour Green Beans.

    You can find more holiday recipes by checking out these links: Thanksgiving recipes, Christmas recipes, and Easter recipes.

    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 pork chops before baking.
    • Additionally, feel free to sprinkle parmesan cheese over the top before baking.

    Make it ahead:

    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 in the freezer 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. Transfer the casserole to an oven-safe dish if it isn’t already in 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 casserole serving on a microwave-safe dish. Cover with a microwave-safe lid or microwave-safe plastic wrap. Leave a small corner open to let steam escape. Heat on medium power for 1-2 minutes, then check. If it’s not thoroughly reheated, continue in 30-second increments.

    Recipe FAQs:

    Is it better to use fresh or frozen broccoli in this recipe?

    You can use three stalks of fresh broccoli or one 15-ounce bag of frozen. Either works perfectly in this side dish.

    Do you have to cook fresh broccoli before putting it in the casserole?

    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.

    How to blanch it?

    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.

    Do you have to cook frozen broccoli before putting it in the casserole?

    No, frozen broccoli has already been blanched and does not need to be cooked first.

    Do you put eggs in broccoli casserole?

    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 tend to be more breakfast-oriented such as my Mushroom and Broccoli Frittata or Broccoli Cheese Bake.

    Expert tips and tricks:

    • 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:

    • Broccoli Cauliflower Salad with Cranberries in a white serving dish on a red napkin
      Broccoli-Cauliflower Salad with Cranberries
    • Broccoli Cheddar Cornbread Muffins in a basket.
      Broccoli Cheddar Cheese Cornbread Muffins
    • Cooked New Potatoes, broccoli and cherry tomatoes in a white serving bowl for Potato Broccoli Salad with Vinaigrette
      Potato Broccoli Salad with Vinaigrette
    • Southern Broccoli Salad in a white metal bowl with a blue rim.
      Southern Broccoli Salad Recipe with Craisins & Bacon

    ⭐ ⭐ ⭐⭐⭐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!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

    📋 Recipe:

    A spoonful of Broccoli Cheese Casserole topped with crushed Ritz crackers and cheese.

    Easy Broccoli Cheese Casserole Recipe with Ritz Crackers

    Sharon Rigsby
    Broccoli Cheese Casserole with Ritz Crackers is a classic comfort food that is both delicious and easy to make. It is a popular dish for potlucks, holiday dinners, and weeknight meals.
    4.58 from 88 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Side Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 364 kcal

    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.

    Nutrition

    Calories: 364kcalCarbohydrates: 11gProtein: 11gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 57mgSodium: 1059mgPotassium: 406mgFiber: 3gSugar: 2gVitamin A: 1068IUVitamin C: 81mgCalcium: 246mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

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    1. Colleen

      November 17, 2021 at 1:52 pm

      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!

      Reply
      • Sharon Rigsby

        November 17, 2021 at 3:46 pm

        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

        Reply
    2. Jackie Julian

      November 15, 2021 at 9:50 am

      5 stars
      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/

      Reply
      • Mamie

        November 22, 2021 at 8:16 pm

        Did you cook your broccoli before you mixed the casserole together? If so, how long?

        Reply
        • Sharon Rigsby

          November 22, 2021 at 8:27 pm

          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

    3. Donna

      November 15, 2021 at 6:38 am

      What size casserole dish should I use for this recipe? 8×8? Will be making it this Thanksgiving!

      Reply
      • Sharon Rigsby

        November 16, 2021 at 8:53 pm

        Hi Donna, an 8×8 casserole dish should work just fine. I hope you enjoy it!
        Happy Thanksgiving! Sharon

        Reply
    4. Jennifer

      January 26, 2021 at 9:37 pm

      5 stars
      Tried this tonight. Everyone loved it! Will definitely be making it again!

      Reply
    5. Barbara white

      January 11, 2021 at 5:01 pm

      5 stars
      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. 😊

      Reply
    6. allyn

      January 06, 2021 at 9:26 am

      5 stars
      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!

      Reply
      • Sharon Rigsby

        January 06, 2021 at 10:51 am

        Awesome! I’m so glad you liked it and I love your idea of adding the chicken!
        All the best,
        Sharon

        Reply
    7. Stacey

      November 30, 2020 at 5:21 pm

      5 stars
      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

      Reply
      • Lori

        December 25, 2021 at 10:42 pm

        How many does this serve based on the recipe given ?

        Reply
        • Sharon Rigsby

          December 26, 2021 at 4:08 pm

          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

    8. Heather from MD

      November 21, 2020 at 4:46 pm

      5 stars
      The only ingredient I changed was using cream of chicken & herbs instead of cream of mushroom soup … Sooo good!!

      Reply
    9. Mz Pebbles

      May 05, 2020 at 6:46 pm

      5 stars
      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.

      Reply
    10. Jamie

      April 22, 2020 at 5:36 pm

      5 stars
      This is my third time making this awesome recipe!!! Thank you for sharing!!!

      Reply
      • Sharon Rigsby

        April 22, 2020 at 9:38 pm

        Hi Jamie, thank you so much for leaving such a nice comment! I’m so glad you liked it!
        All the best,
        Sharon

        Reply
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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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