Easy Broccoli Cheese Casserole Recipe with Ritz Crackers
Broccoli Cheese Casserolewith 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.
6cupsbroccoli florets,about three stalks, or a 15-ounce bag of frozen broccoli
½cupsour cream
½cupmayonnaise,I like Dukes
10.5ouncescream of mushroom soup,1 can
1⅓cupsgrated sharp cheddar cheese,divided
1teaspoongarlic powder
1teaspoonkosher salt
½teaspoonground black pepper
½cupcrushed Ritz crackers,about 10-15 crackers
2tablespoonsunsalted buttermelted
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.
Video
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 9x12 inch baking dish.