Description
Creamy, cheesy broccoli casserole with velvety cheese sauce coating tender-crisp broccoli florets, topped with buttery Ritz cracker crumbs and extra cheese. This make-ahead side dish is perfect for holidays, potlucks, or weeknight dinners. Kid-approved and guaranteed to make vegetable-haters ask for seconds.
Ingredients
6 cups fresh broccoli florets (about 2 large heads)
1 tablespoon salt (for blanching water)
8 oz cream cheese, softened to room temperature
1/2 cup sour cream
1 can (10.5 oz) condensed cream of mushroom soup
2 cups sharp cheddar cheese, freshly shredded (divided)
1/2 cup whole milk
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups Ritz crackers, crushed (about 1 sleeve)
4 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
Instructions
1. Preheat oven to 350°F. Generously butter or spray a 9×13-inch baking dish.
2. Bring large pot of salted water to boil. Add broccoli florets and cook for 3-4 minutes until bright green and tender-crisp.
3. While broccoli cooks, prepare ice bath in large bowl.
4. Using slotted spoon, transfer broccoli to ice bath immediately. Let sit 2 minutes to stop cooking.
5. Drain broccoli thoroughly and spread on clean kitchen towel. Pat completely dry with paper towels.
6. In large bowl, beat softened cream cheese with electric mixer until smooth and creamy.
7. Add sour cream, condensed soup, 1 1/2 cups shredded cheddar, milk, minced garlic, onion powder, salt, pepper, and cayenne. Mix until well combined.
8. Fold dried broccoli into cheese sauce until every floret is well coated.
9. Pour mixture into prepared baking dish, spreading evenly.
10. In medium bowl, mix crushed Ritz crackers, melted butter, remaining 1/2 cup cheddar, Parmesan cheese, and garlic powder until combined.
11. Sprinkle cracker mixture evenly over broccoli mixture, covering completely.
12. Bake uncovered for 30-35 minutes until bubbly around edges and golden brown on top.
13. Let rest for 10 minutes before serving. Casserole will thicken as it cools slightly.
14. Serve warm from baking dish family-style.
Notes
Pat broccoli completely dry after blanching excess moisture makes casserole watery.
Use room temperature cream cheese for smooth sauce without lumps.
Freshly shred cheese from block pre-shredded contains anti-caking agents that prevent smooth melting.
Can be assembled up to 24 hours ahead. Cover and refrigerate, then bake when ready.
Frozen broccoli works perfectly thaw completely and drain thoroughly, skip blanching step.
Don’t overbake or cheese sauce will separate and become grainy.
For crispier topping, broil for final 2-3 minutes, watching carefully to prevent burning.
Leftovers refrigerate for up to 4 days. Reheat covered at 350°F for 20-25 minutes.
Freeze unbaked casserole for up to 2 months. Thaw overnight before baking.
Make white sauce from scratch to replace condensed soup for fresher flavor.
- Prep Time: 15
- Cook Time: 35
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 55mg
Keywords: broccoli casserole, cheesy broccoli, holiday side dish, make ahead casserole, comfort food