# What You Need:
→ Vegetables
01 - 5 cups broccoli florets, fresh or frozen
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground nutmeg
→ Topping
12 - 1 sleeve Ritz crackers, crushed
13 - 3 tablespoons unsalted butter, melted
# How to Make:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2 to 3 minutes until bright green and just tender. Drain thoroughly in a colander.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Add chopped onion and cook for 4 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
04 - Stir flour into the onion mixture and cook for 1 minute, stirring constantly. Gradually whisk in milk, stirring to eliminate any lumps.
05 - Continue whisking sauce over medium heat for 2 to 3 minutes until thickened enough to coat the back of a spoon. Remove from heat.
06 - Stir in sour cream, shredded cheddar cheese, salt, pepper, and nutmeg. Continue stirring until cheese is fully melted and sauce is smooth.
07 - Place blanched broccoli in a large bowl. Pour cheese sauce over broccoli and fold gently until evenly coated. Transfer mixture to prepared baking dish and spread into an even layer.
08 - In a small bowl, combine crushed Ritz crackers with melted butter. Toss until crackers are evenly coated.
09 - Sprinkle buttered cracker mixture evenly over the top of the casserole.
10 - Bake for 25 to 30 minutes until topping is golden brown and sauce is bubbling around edges.
11 - Let casserole rest for 5 minutes before serving to allow sauce to set.
