Save The first time I brought this broccoli casserole to Thanksgiving, my brother who swore he hated vegetables actually went back for seconds. My grandmother watched him with this knowing little smile and asked what on earth I had done to make broccoli taste like something worth celebrating.
Last Christmas my niece announced she would try exactly one spoonful of the green stuff. She ended up scraping the last bits of cracker topping from the serving dish and asked if I could teach her how to make it for her dorm apartment.
Ingredients
- 5 cups broccoli florets: Fresh gives you better texture but frozen works perfectly fine in a pinch just thaw and drain really well
- 2 tablespoons unsalted butter: This builds the foundation of your sauce base
- 1 small yellow onion: Finely chopped so it melts into the sauce without leaving chunks
- 2 cloves garlic: Minced fresh adds a subtle warmth behind the cheese
- 2 tablespoons all-purpose flour: The secret to getting that silky smooth restaurant style thickness
- 1 cup whole milk: Warmed slightly helps it incorporate without any lumps
- 1/2 cup sour cream: This adds a tangy richness that cuts through all that cheese
- 1 1/2 cups shredded sharp cheddar cheese: Sharp cheese means more flavor with less cheese needed
- 1/4 teaspoon ground black pepper: Freshly cracked makes a real difference here
- 1/2 teaspoon salt: Adjust based on how salty your cheese brand is
- 1/4 teaspoon ground nutmeg: Optional but trust me it makes the cheese sauce taste like something from a fancy restaurant
- 1 sleeve Ritz crackers: Crushed into coarse crumbs not fine like sand
- 3 tablespoons unsalted butter: Melted and tossed with those crackers for golden perfection
Instructions
- Get your oven ready:
- Preheat to 350°F and grab a 9x13 baking dish giving it a quick grease with butter
- Blanch the broccoli:
- Drop those florets into boiling salted water for just 2 to 3 minutes until they turn bright green then drain them completely
- Build your flavor base:
- Melt butter in a saucepan then cook the onion about 4 minutes until soft add garlic for one more minute
- Make the roux:
- Stir in flour for one minute then gradually whisk in milk until smooth
- Create the cheese sauce:
- Let it thicken for 2 to 3 minutes then remove from heat and stir in sour cream cheddar salt pepper and that secret nutmeg
- Combine everything:
- Mix broccoli with that gorgeous sauce in a large bowl then spread into your prepared dish
- Add the crunch:
- Toss crushed crackers with melted butter and sprinkle evenly over the top
- Bake until golden:
- Let it go for 25 to 30 minutes until that topping is browned and the edges are bubbling
- Let it rest:
- Give it five minutes before serving so the sauce sets up a bit
Save My neighbor smelled this baking through our shared wall and showed up with an empty serving dish claiming she needed to borrow sugar. I sent her home with half the casserole and she texted me that same night asking for the recipe.
Making It Ahead
You can assemble this entire casserole the day before and keep it covered in the refrigerator. Just add about ten minutes to the baking time since it will be cold going into the oven.
Cheese Choices
Sharp cheddar is traditional but I have made this with Gruyère for a more sophisticated version or pepper jack when I wanted some gentle heat. Just stick to cheeses that melt smoothly.
Serving Suggestions
This holds its own alongside roasted meats or can be the star of a vegetarian meal with a simple green salad. The leftovers reheat beautifully for lunch the next day.
- Pair with a light Chardonnay to balance the richness
- Add diced cooked chicken if you want to make it a main dish
- A pinch of cayenne in the sauce wakes up all the flavors
Save There is something deeply satisfying about watching people genuinely get excited about eating their vegetables. This casserole has become my secret weapon for holiday tables.
Recipe FAQs
- → Can I make broccoli casserole ahead of time?
Yes, assemble the entire casserole up to 24 hours in advance and refrigerate. Add the cracker topping just before baking, or bake it covered then add fresh topping for the final 15 minutes to maintain crunchiness.
- → Can I use frozen broccoli instead of fresh?
Frozen broccoli works perfectly in this casserole. Thaw and drain thoroughly before mixing with the cheese sauce to prevent excess moisture from making the dish soggy. No blanching is needed for frozen florets.
- → What cheese substitutes work well in this casserole?
Sharp cheddar provides the best flavor punch, but Gruyère adds nuttiness, Swiss offers mild creaminess, or Colby Jack delivers mild meltiness. Mix multiple cheeses for depth—just avoid pre-shredded varieties which contain anti-caking agents that affect sauce texture.
- → How do I keep the cracker topping crispy?
The key is adding the crushed crackers with melted butter right before baking rather than assembling ahead. If making ahead, store the crumb mixture separately and sprinkle on just before placing in the oven. Avoid covering during baking to allow steam to escape.
- → Can I freeze broccoli casserole?
Freeze the unbaked casserole without the cracker topping for up to 3 months. Thaw overnight in the refrigerator, add fresh cracker topping, and bake as directed. The texture may be slightly softer than fresh but remains delicious.