Broccoli casserole with cheese (Printable Version)

Tender broccoli baked in rich cheese sauce with a crunchy golden topping, perfect for family dinners.

# What You Need:

→ Vegetables

01 - 5 cups broccoli florets (fresh or frozen, about 2 medium heads)

→ 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 - ½ cup sour cream
08 - 1½ cups shredded sharp cheddar cheese
09 - ¼ teaspoon ground black pepper
10 - ½ teaspoon salt
11 - ¼ teaspoon ground nutmeg (optional)

→ Topping

12 - 1 sleeve Ritz crackers (about 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 to 3 minutes until bright green and just tender. Drain thoroughly and set aside.
03 - Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 4 minutes. Add minced garlic and cook for an additional 1 minute.
04 - Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in whole milk until smooth.
05 - Cook the mixture, whisking continuously, until sauce thickens, about 2 to 3 minutes. Remove from heat and stir in sour cream, shredded cheddar cheese, salt, black pepper, and nutmeg until cheese is fully melted and sauce is smooth.
06 - Gently mix the blanched broccoli with the cheese sauce in a large bowl until evenly coated. Transfer to the prepared baking dish and spread evenly.
07 - Combine crushed Ritz crackers with melted butter in a small bowl. Evenly sprinkle the mixture over the broccoli and cheese.
08 - Bake for 25 to 30 minutes until the topping turns golden brown and the casserole is bubbling.
09 - Allow the dish to rest for 5 minutes before serving to set.

# Expert Advice:

01 -
  • It turns plain broccoli into something people actually fight over at the table.
  • The buttery cracker topping gets so crispy and golden, it's almost better than the creamy center.
  • You can prep the whole thing ahead and just pop it in the oven when guests arrive.
  • It's the kind of side dish that makes people ask for the recipe, even if they claim they don't like broccoli.
02 -
  • Don't skip blanching the broccoli, raw florets won't cook through in the oven and you'll end up with crunchy, bitter bits.
  • Let the casserole rest for a few minutes after baking, if you dig in right away the sauce will be too liquidy and won't cling to the broccoli.
  • If your cheese sauce looks grainy, it probably overheated, pull it off the burner sooner next time and stir in the cheese off the heat.
03 -
  • Use a box grater to shred your own cheese, it melts so much smoother and makes the sauce silky instead of grainy.
  • If you want an even crunchier topping, broil the casserole for the last 2 minutes of baking, but watch it closely so it doesn't burn.
  • Double the recipe and freeze half unbaked, then you'll have a ready-to-go side dish for the next time you need to bring something to a potluck or dinner party.
Go Back