Cheesy Broccoli Casserole with Ritz Cracker Topping

Cheesy Broccoli Casserole with Ritz Cracker Topping

Broccoli florets sit in a creamy soup-and-cheddar mixture beneath melted cheese and a loose layer of buttery Ritz crumbs. Briefly blanching the fresh broccoli helps it finish tender in the oven without losing its shape. Drain it well before mixing so the casserole stays creamy rather than watery, then bake uncovered until the edges bubble and the crumbs turn golden.

Ingredients for Cheesy Broccoli Casserole

• 2 lb fresh broccoli florets (900g), cut into similar-sized pieces
• 1 can (10.5 oz) condensed cream of mushroom soup (300g)
• 1/2 cup sour cream (120g)
• 2 cups shredded sharp cheddar cheese (225g), divided
• About 1 sleeve Ritz crackers (30 crackers; 100g), crushed into coarse crumbs
• 4 tablespoons unsalted butter (55g), melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Condensed cream of chicken or cream of celery soup can replace the cream of mushroom.

How to Make Cheesy Broccoli Casserole

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch casserole dish if needed. Bring a large pot of water to a boil.
2. Blanch the broccoli: Boil the fresh florets for 2 to 3 minutes, until bright green and just beginning to soften. Drain thoroughly and let the excess steam escape. Pat dry if the florets still look wet; they should hold their shape.
3. Mix the filling: In a large bowl, stir together the condensed soup, sour cream, garlic powder, pepper, and 1 cup of the cheddar. Gently fold in the drained broccoli until coated.
4. Fill the dish: Spread the mixture in an even layer. Sprinkle the remaining 1 cup cheddar over the top.
5. Add the crumbs: Toss the crushed crackers with the melted butter. Scatter them loosely over the cheddar, leaving some cheese visible. Do not press the crumbs down.
6. Bake uncovered: Bake for about 30 to 40 minutes, starting to check at 30 minutes or sooner if the topping browns quickly. The edges should bubble, the center should be hot when scooped, the broccoli should be tender but intact, and the cheese and crumbs should be melted and golden. If the crumbs darken before the center is hot, tent the dish loosely with foil and continue baking. A deeper dish or a cold starting mixture may take longer.
7. Rest: Let the casserole stand for about 5 minutes so the creamy filling settles slightly, then serve warm from the dish.

Using Fresh or Frozen Broccoli

Fresh broccoli needs only the brief blanch in the method; cooking it until fully tender before baking can make it too soft. To use frozen broccoli instead, thaw 2 lb of florets, drain them thoroughly, and skip the blanch. Pat either kind dry if it looks wet. Excess broccoli water can thin the filling, even when the casserole is baked uncovered.

Serving Cheesy Broccoli Casserole

Serve alongside baked chicken, steak, turkey, or another roasted main dish. For another baked side, try Easy Jiffy Corn Casserole with a Golden Cheddar Top.

How to Store and Reheat Leftovers

Cool leftovers, cover, and refrigerate for up to 3 days. The cracker topping will soften as it sits. Reheat individual portions in the microwave until hot, or warm a larger portion in a 350°F oven until heated through. Add a few fresh cracker crumbs before reheating if you want to refresh the topping.

If preparing the casserole ahead, keep the cracker topping separate and add it shortly before baking. Freezing is also an option: freeze airtight for up to 3 months and thaw overnight in the refrigerator before reheating. Expect the topping to lose some crispness.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole (about 200g): 325 calories, 12g protein, 24g fat, and 20g carbohydrates. Per 100g: about 160 calories, 6g protein, 12g fat, and 10g carbohydrates. Values vary by brand and the casserole’s moisture loss during baking.