Save to Pinterest My grandmother swore the secret was in the cracker topping, always crushed by hand rather than a food processor. She said you could taste the difference in the uneven, buttery bits that got extra crispy in the oven. I spent many Sunday afternoons standing on a chair beside her, learning just how much pressure to apply when crushing those Ritz crackers between my palms.
Last Thanksgiving, my usually skeptical brother-in-law went back for thirds before finally asking what made the broccoli so good. Watching someone convert from broccoli skeptic to believer right at the dinner table might be one of my favorite kitchen moments ever.
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Ingredients
- Broccoli florets: Fresh gives you better texture, but frozen works in a pinch if thawed and drained well
- Unsalted butter: Lets you control the salt level since cheese and crackers already bring plenty
- Yellow onion: Finely chopped so it practically disappears into the sauce
- Garlic: Minced fresh, never the jarred stuff which can taste bitter
- All-purpose flour: Just enough to thicken the sauce without making it pasty
- Whole milk: The fat content matters for that silky restaurant-style consistency
- Sour cream: The unexpected ingredient that makes this sauce memorable
- Sharp cheddar cheese: Shred it yourself because pre-shredded cheese has anti-caking agents that prevent smooth melting
- Ground nutmeg: Just a pinch enhances the creamy sauce without making it taste like dessert
- Ritz crackers: Crushed by hand for those irresistible uneven bits that get extra crispy
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Instructions
- Get your oven ready:
- Preheat to 350°F and grease a 9x13 baking dish with butter
- Blanch the broccoli:
- Drop florets into boiling salted water for 2 to 3 minutes until bright green, then drain well
- Build your flavor base:
- Melt butter in a saucepan, cook onion until soft, add garlic for just a minute
- Make the roux:
- Stir in flour for a full minute, then whisk in milk gradually until smooth
- Create the cheese sauce:
- Whisk until thickened, remove from heat, stir in sour cream and cheddar until melted
- Combine everything:
- Mix broccoli with sauce in a bowl, transfer to your prepared dish
- Add the topping:
- Toss crushed crackers with melted butter and scatter evenly over the casserole
- Bake until golden:
- 25 to 30 minutes until the topping is browned and everything is bubbling
- Let it rest:
- Wait 5 minutes before serving so the sauce sets up slightly
Save to Pinterest This casserole became our Christmas tradition after the year I accidentally doubled the sauce and nobody complained a bit. Now making the extra sauce is intentional.
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Make Ahead Magic
Assemble everything up to the topping a day before, then add crackers right before baking. The flavors actually develop overnight.
Cheese Choices
Sharp cheddar is classic, but Gruyère adds sophistication, and a mix of both might be your new favorite.
Serving Suggestions
This casserole holds its own alongside roasted meats or makes a comforting vegetarian main. The leftovers reheat surprisingly well.
- A simple green salad balances all that richness perfectly
- Crusty bread for sopping up extra sauce is never a bad idea
- Leftovers make an excellent lunch the next day
Save to Pinterest Some recipes are just worth keeping around, and this is one that never fails to make people feel at home.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking cold from the refrigerator.
- → Can I use frozen broccoli instead of fresh?
Absolutely. Thaw frozen broccoli completely and pat it dry before adding to the cheese sauce. You may skip the blanching step since frozen is already partially cooked.
- → What cheese works best in this casserole?
Sharp cheddar provides the most robust flavor, but Gruyère, Swiss, or a blend with Monterey Jack also work beautifully. Avoid pre-shredded cheese as it doesn't melt as smoothly.
- → How do I keep the cracker topping from getting soggy?
Make sure the broccoli is well-drained after blanching, and don't overmix with the sauce. Add the cracker topping just before baking, not during assembly.
- → Can I make this gluten-free?
Use gluten-free all-purpose flour for the sauce and substitute crushed gluten-free crackers or pork panko for the Ritz cracker topping.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until heated through, about 15-20 minutes.
