Broccoli Casserole Cheddar Cracker Topping

The smell of Ritz crackers toasting in butter takes me back to my grandmother's kitchen, where I'd perch on a stool watching her assemble what she called 'company food.' She never measured anything, yet her broccoli casserole turned out perfect every single time. Years later, when I finally asked for the recipe, she laughed and said it was just about making people feel welcome through food. Now I understand exactly what she meant.

I brought this to a friend's holiday potluck last year, right after I'd moved to a new city and barely knew anyone. By the time dinner was served, three different people had asked for the recipe, and suddenly I wasn't the new person anymore. There's something about this dish that breaks down barriers and gets people talking around the table.

Ingredients

• 5 cups broccoli florets: Fresh broccoli gives the best texture, but frozen works in a pinch when you're short on time
• 2 tablespoons unsalted butter: The foundation for building that velvety cheese sauce that holds everything together
• 1 small yellow onion: Finely chopped so it melts into the sauce rather than creating chunky bites
• 2 cloves garlic: Mince these fresh because jarred garlic can't compete with the real thing here
• 2 tablespoons all-purpose flour: This is what transforms milk into a luscious sauce that clings to every floret
• 1 cup whole milk: The higher fat content makes a noticeably creamier sauce, though low-fat will work if that's what you have
• 1/2 cup sour cream: My secret addition for extra tang and richness that makes people wonder what's different
• 1 1/2 cups shredded sharp cheddar cheese: Sharp cheddar packs more flavor, meaning you can use less cheese for the same impact
• 1/4 teaspoon ground black pepper: Freshly cracked makes all the difference in the final flavor
• 1/2 teaspoon salt: Adjust based on whether you used salted butter and how salty your cheese is
• 1/4 teaspoon ground nutmeg: Optional, but this tiny pinch works magic in cheese sauces, a trick I learned from a chef friend
• 1 sleeve Ritz crackers: About 30 crackers crushed into buttery golden perfection on top
• 3 tablespoons unsalted butter, melted: This is what turns ordinary crackers into something extraordinary

Instructions

Get your oven ready:

Preheat to 350°F and give your 9x13 baking dish a light coating of butter or cooking spray so nothing sticks later

Blanch the broccoli:

Drop those florets into boiling salted water for just 2 to 3 minutes until they turn bright green and give slightly when pierced, then drain them well

Build the flavor base:

Melt 2 tablespoons butter in your saucepan over medium heat, cook the onion until soft and translucent, then add garlic for just one minute until fragrant

Create the sauce foundation:

Stir in the flour and let it cook for a full minute while constantly stirring to remove any raw flour taste

Add the milk gradually:

Whisk in the milk slowly, a little at a time, to prevent lumps from forming, then keep whisking until the sauce thickens nicely over 2 to 3 minutes

Make it cheesy:

Remove from heat and stir in the sour cream, cheddar, salt, pepper, and nutmeg until the cheese melts completely and everything is silky smooth

Combine everything:

Gently fold the blanched broccoli into that gorgeous cheese sauce, then spread it evenly into your prepared baking dish

Add the cracker topping:

Toss the crushed Ritz crackers with the melted butter until every piece is coated, then sprinkle them over the casserole in an even layer

Bake until golden:

Slide it into the oven for 25 to 30 minutes until the topping turns deep golden brown and you see bubbles around the edges

Let it rest:

Give the casserole 5 minutes to set before serving, which helps portions hold together better on the plate

Pin It

My sister-in-law originally claimed to hate broccoli casserole until she tried this version at our Thanksgiving dinner. She went back for seconds and then asked to take home the leftovers, which I consider the ultimate compliment. Now she requests it for every family gathering.

Making It Ahead

You can assemble the entire casserole up to 24 hours in advance, but wait to add the cracker topping until right before baking. Store it covered in the refrigerator and add about 10 extra minutes to the baking time if it's cold from the fridge. The flavors actually develop overnight, making it even better the next day.

Cheese Variations

While sharp cheddar is classic, I've experimented with all sorts of combinations. Half cheddar and half Gruyère creates an incredibly sophisticated flavor. Sometimes I use pepper jack for a subtle kick, or Swiss for a milder taste that kids seem to prefer. Just stick to about 1 1/2 cups total and choose cheeses that melt well.

Serving Suggestions

This casserole pairs beautifully with roasted chicken, pork loin, or ham. For holidays, it sits alongside mashed potatoes and green beans without competing for attention. Sometimes I serve it with a simple green salad dressed with vinaigrette to cut through the richness. A crisp white wine like Chardonnay or a light red like Pinot Noir complements the creamy sauce perfectly.

• Try adding crispy cooked bacon pieces to the topping for extra indulgence
• Mix in shredded chicken to transform this into a complete one-dish meal
• Double the recipe for larger gatherings using two 9x13 dishes

Pin It

There's something deeply satisfying about hearing that first spoonful scrape against the cracker topping at the table. This is the kind of dish that turns a regular dinner into something people remember.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can assemble the entire casserole up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold.

→ Can I use frozen broccoli instead of fresh?

Absolutely. Frozen broccoli works well in this dish. Thaw and drain thoroughly before adding to the cheese sauce to prevent excess moisture from making the casserole watery.

→ What cheese varieties work best?

Sharp cheddar provides the most robust flavor, but you can substitute or combine with Gruyère, Swiss, or Monterey Jack. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until heated through. The cracker topping may soften but will still be flavorful.

→ Can I make this gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free crackers for the topping. The texture and flavor remain excellent with these simple swaps.