Easy Broccoli Cheese Casserole Recipe with Ritz Crackers
Servings: 6 servings
Calories: 364kcal
This easy Broccoli Cheese Casserole with Ritz Crackers is creamy, cheesy, and topped with buttery cracker crumbs for the perfect crunch. I've been making it for more than 50 years, and it's still my son's favorite holiday side dish.
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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.
Nutrition
Calories: 364kcal | Carbohydrates: 11g | Protein: 11g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1059mg | Potassium: 406mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1068IU | Vitamin C: 81mg | Calcium: 246mg | Iron: 1mg
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