Broccoli Cheddar Casserole with Ritz

My grandmother never measured anything when she made broccoli casserole, but somehow hers always turned out perfect. I spent years trying to decode her method, watching over her shoulder whenever I visited. One Thanksgiving she finally laughed and told me the secret was in the nutmeg and sour cream. That tiny pinch of warmth makes all the difference between ordinary cheese sauce and something that makes people pause mid-bite and ask what's in it.

Last Christmas, my cousin who typically picks vegetables off his plate went back for thirds of this casserole. Watching him genuinely enjoy something green felt like a small victory. Now he texts me every November asking if I'm bringing 'that broccoli stuff' to holiday dinner. Some recipes feed people, others start traditions.

Ingredients

• 5 cups broccoli florets: Fresh gives you the best texture but frozen works in a pinch, just thaw and drain really well first
• 2 tablespoons unsalted butter: The foundation for your roux, don't skip the onion step
• 1 small yellow onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
• 2 cloves garlic: Minced fresh, not jarred, the flavor difference is worth the extra minute
• 2 tablespoons all-purpose flour: This thickens your sauce perfectly, any less and you'll have soup instead of casserole
• 1 cup whole milk: Room temperature helps prevent lumps when you whisk it in
• 1/2 cup sour cream: The secret ingredient my grandmother swore by, adds tang and creaminess
• 1 1/2 cups shredded sharp cheddar cheese: Sharp gives you more flavor, and grate it yourself for better melting
• 1/4 teaspoon ground black pepper: Freshly cracked makes a noticeable difference
• 1/2 teaspoon salt: Adjust this based on whether you used salted butter and how salty your cheese is
• 1/4 teaspoon ground nutmeg: Optional but highly recommended, it's the magic ingredient
• 1 sleeve Ritz crackers: About 30 crackers, crushed but leave some texture, don't make them into fine dust
• 3 tablespoons unsalted butter: Melt this and toss with the crackers for that golden, buttery topping

Instructions

Get everything ready:

Preheat your oven to 350°F and grease a 9x13 baking dish with butter, you'll thank yourself later during cleanup.

Blanch the broccoli:

Boil a large pot of salted water, drop in the florets for 2 to 3 minutes until they turn bright green, then drain them completely.

Build your base:

Melt 2 tablespoons butter in a saucepan over medium heat, cook the onion about 4 minutes until soft, add garlic for 1 minute more.

Make the roux:

Stir in the flour and keep it moving for 1 minute, then gradually whisk in the milk until everything's smooth.

Thicken it up:

Keep whisking for 2 to 3 minutes until the sauce coats the back of a spoon, then pull it off the heat.

Add the good stuff:

Stir in sour cream, cheddar, salt, pepper, and nutmeg until the cheese melts and you have a velvety sauce.

Bring it together:

Toss broccoli with the cheese sauce in a large bowl, then spread everything in your prepared dish.

Top it off:

Mix crushed Ritz crackers with melted butter and sprinkle them evenly over the entire surface.

Bake until golden:

Slide it into the oven for 25 to 30 minutes until the topping is deep golden and sauce bubbles around the edges.

The waiting game:

Let it rest for 5 minutes before serving, this helps the sauce set so it doesn't run all over the plate.

Save

This casserole has become my go-to contribution for potlucks because it travels so well and feeds a crowd. There's something satisfying about watching the dish come out of the oven with that perfectly golden crust, knowing exactly what's underneath all that buttery crunch. It's simple food that makes people feel taken care of.

Make It Ahead

You can assemble the entire casserole up to a day before baking, just hold off on the cracker topping until right before it goes in the oven. Cover it tightly with foil and refrigerate, then add 5 to 10 minutes to your baking time since it'll be cold. This makes holiday cooking so much less stressful when you can check something major off your list the day before.

Cheese Choices

While sharp cheddar is traditional, I've made this with Gruyère for a more sophisticated version or half cheddar and half Swiss for a milder flavor kids love. Just avoid pre-shredded cheese which has anti-caking agents that keep it from melting smoothly. The three minutes it takes to grate your own cheese absolutely changes the texture of the final dish.

Serving Suggestions

This casserole holds its own alongside ham, turkey, or roast beef, but it's substantial enough to serve as a main dish with a simple green salad. The crunch from the topping against the tender broccoli creates such a satisfying contrast in every bite. Sometimes I add diced cooked chicken to transform it into a complete weeknight dinner.

• Let the casserole sit for those full 5 minutes before serving, it makes cutting and serving much cleaner
• If the topping browns too quickly, loosely tent with foil for the last 10 minutes of baking
• Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully

Save

There's something about the smell of this casserole baking that reminds me why I love feeding people. It's comfort food that never fails to make a house feel like home.

Recipe FAQ

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this casserole. Thaw and drain completely before adding to the cheese sauce to prevent excess moisture.

→ What can I substitute for Ritz crackers?

Panko breadcrumbs, crushed buttery round crackers, or even homemade seasoned breadcrumbs work great as alternatives to Ritz crackers.

→ How do I store leftovers?

Store cooled casserole in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 350°F for 15-20 minutes.

→ Can I make this ahead of time?

Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add the cracker topping just before baking.

→ Can I freeze broccoli casserole?

Yes, freeze before baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator, then bake as directed, adding extra time if needed.