Easy Broccoli & Cheese Cracker Casserole
A creamy, cheesy broccoli casserole topped with a buttery, crispy cracker crust. This simple recipe transforms basic ingredients into the ultimate comfort food with minimal prep and maximum flavor.
Equipment
- 9x13 inch baking dish
- Large pot
- Large saucepan or Dutch oven
- Whisk
- Mixing bowls
- Colander
Ingredients
- 1 lb broccoli florets fresh or frozen (thawed if frozen)
- 3 tbsp unsalted butter divided
- 1/2 cup yellow onion finely diced
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk warmed slightly
- 1 cup chicken or vegetable broth
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- 1/4 tsp ground nutmeg optional but recommended
- 2 1/2 cups sharp cheddar cheese shredded, divided
- 1 cup Ritz crackers crushed (about 1 sleeve)
- Kosher salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-4 minutes until bright green and just tender-crisp. Immediately drain and plunge into a bowl of ice water to stop the cooking. Drain well and set aside. This blanching step is key for perfect texture.
- In a large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant. Sprinkle the flour over the onions and garlic, and cook, stirring constantly, for 2 minutes to make a roux. This cooks out the raw flour taste.
- Gradually whisk in the warm milk and broth, ensuring no lumps form. Bring the mixture to a simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat. Whisk in the Dijon mustard, paprika, nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- Stir in 2 cups of the shredded cheddar cheese until melted and smooth. Gently fold in the blanched and drained broccoli florets until evenly coated. Pour the cheesy broccoli mixture into your prepared baking dish and spread it into an even layer.
- In a small bowl, melt the remaining 1 tablespoon of butter. Mix it with the crushed Ritz crackers and the remaining 1/2 cup of shredded cheddar. Sprinkle this topping evenly over the casserole. Bake for 25-30 minutes, until the filling is bubbly around the edges and the topping is deeply golden brown. Let it rest for 5-10 minutes before serving to allow it to set.
Notes
Chef's Tips:
• For the crispiest topping, crush the crackers by hand in a bag for uneven pieces, not fine dust.
• Letting the casserole rest after baking is non-negotiable; it allows the sauce to thicken for perfect slices.
• Serve with a simple green salad dressed with vinaigrette to cut the richness.
Food Safety:
• Ensure casserole reaches an internal temperature of 165°F (74°C) for food safety.
• Refrigerate leftovers within 2 hours of cooking.