Broccoli Cheddar Casserole (Printable)

Tender broccoli in creamy cheddar sauce with buttery cracker topping

# What You Need:

→ Vegetables

01 - 5 cups broccoli florets, fresh or frozen (approximately 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 - 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 (approximately 30 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 butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 2-3 minutes until bright green and just tender-crisp. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until softened and translucent, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir flour into the onion mixture and cook for 1 minute, stirring constantly to avoid burning. Gradually whisk in the whole milk until no lumps remain.
05 - Continue whisking over medium heat until sauce thickens and bubbles, 2-3 minutes. Remove from heat immediately.
06 - Stir in sour cream, shredded cheddar cheese, salt, black pepper, and nutmeg until cheese is fully melted and sauce is smooth and creamy.
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 in an even layer.
08 - In a small bowl, combine crushed Ritz crackers with 3 tablespoons melted butter. Mix until crackers are evenly coated.
09 - Sprinkle buttered cracker mixture evenly over the broccoli and cheese sauce. Bake for 25-30 minutes until topping is golden brown and casserole is bubbling around edges.
10 - Remove from oven and let casserole rest for 5 minutes before serving to allow sauce to set slightly for easier scooping.

# Expert Tips:

01 -
  • Irresistibly Creamy: A rich, homemade cheddar cheese sauce beats any canned soup version.
  • Perfectly Crunchy: The buttery Ritz cracker topping provides a satisfying crunch in every bite.
  • Family-Friendly: A guaranteed way to get everyone, even picky eaters, to enjoy their broccoli.
  • Simple to Make: With straightforward steps, this impressive side dish is surprisingly easy to prepare.
02 -
  • Don't Overcook the Broccoli: Blanch the florets just until they are bright green and tender-crisp. They will continue to cook in the oven, and this prevents them from becoming mushy.
  • Ensure a Smooth Sauce: When adding milk to the flour-butter roux, whisk it in gradually to prevent lumps. A smooth sauce is key to the casserole's creamy texture.
  • Drain Broccoli Thoroughly: After blanching, make sure the broccoli is very well-drained. Excess water can make the cheese sauce thin and watery.
  • Use Freshly Shredded Cheese: Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly. Shredding a block of cheddar yourself will result in a creamier sauce.
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