Introduction
Remember those cozy family dinners, the ones filled with laughter and the irresistible aroma of something warm and comforting wafting from the kitchen? This Creamy Broccoli Cheese Casserole with a buttery Ritz cracker topping is exactly that feeling in a dish. It’s the kind of recipe that feels like a hug from the inside, a classic for a reason, and honestly, it’s shockingly easy to whip up. Perfect for a weeknight dinner or a potluck showstopper, get ready to fall in love with this simple, delicious comfort food!
Why You’ll Love This Recipe
- Fast: Dinner on the table in under an hour, including baking time!
- Easy: Seriously, minimal steps and simple ingredients.
- Giftable: Makes a wonderful dish to bring to a friend in need or a holiday gathering.
- Crowd-pleasing: Picky eaters and seasoned foodies alike will devour this!
Ingredients
- 48 oz Broccoli florets, fresh: The star of our show! You can use frozen if you’re in a pinch, just make sure to thaw and drain them really well.
- 1 clove Garlic: Just a little bit to add a lovely aromatic depth.
- 2 large Eggs: These help bind everything together for that perfect creamy texture.
- 1 1/2 tsp Chicken bouillon paste: This is my secret weapon for a richer, more savory flavor. A little goes a long way!
- 3 tbsp Cornstarch: Our thickening agent, it ensures a beautifully creamy sauce without being heavy.
- 1 1/2 tsp Kosher salt: For that essential seasoning.
- 1 1/2 cups Ritz crackers: The crunchy, buttery topping that makes this casserole extra special.
- 7 tbsp Unsalted butter: Divided – some for the sauce base, some for that glorious cracker topping.
- 2 3/4 cups Sharp cheddar cheese, shredded: Because what’s a cheese casserole without plenty of cheese? Sharp cheddar gives it a fantastic bite.
- 6 oz Full-fat cream cheese: This is key for that ultra-creamy, decadent texture we all crave.
- 1 1/4 cup Whole milk: To get our sauce perfectly smooth and rich.
How to Make It
Let’s get cooking! You’ve got this.
- Preheat and Prep: First things first, get your oven preheated to 350°F (175°C). While that’s warming up, grab your broccoli.
- Tend the Broccoli: Cook your fresh broccoli florets until they’re tender-crisp – you want them cooked through but still with a little bite, not mushy. Once they’re ready, drain them really well and set them aside. This is important to avoid a watery casserole!
- Whisk Up the Base: In a nice, big bowl, let’s get our binder ready. Whisk together the eggs, chicken bouillon paste, cornstarch, and salt. Make sure it’s all smooth and well combined – no lumps allowed!
- Garlic Butter Goodness: Now, let’s make some magic in a saucepan. Melt 5 tablespoons of your unsalted butter over medium heat. Add your minced garlic and let it sizzle for about a minute until it smells absolutely divine.
- Creamy Dreamy Sauce: Stir in your cream cheese until it starts to melt and become smooth. Then, gradually whisk in the whole milk, stirring constantly. Keep going until everything is wonderfully smooth and the cream cheese is completely melted and incorporated.
- Cheese Please! Take the saucepan off the heat. Now, stir in 2 cups of your shredded sharp cheddar cheese. Keep stirring until it’s all melted and gloriously gooey. This is where the flavor really starts to build!
- Combine the Stars: Gently, and I mean gently, fold your cooked broccoli florets into that luscious cheese sauce. We want to coat every single floret without breaking them up too much.
- Into the Dish: Pour this beautiful broccoli and cheese mixture into a greased 9×13 inch baking dish. Make sure it’s spread out evenly.
- Cracker Perfection: Time for that irresistible topping! In a separate bowl, crush your Ritz crackers. I like to put them in a zip-top bag and give them a good roll with a rolling pin, but you can also crush them with your hands. Toss the crushed crackers with the remaining 1/4 cup of cheddar cheese and 2 tablespoons of melted butter.
- Top it Off: Sprinkle this buttery, cheesy cracker crumb mixture evenly over the broccoli filling in your baking dish. This is going to get so golden and delicious!
- Bake to Perfection: Pop that casserole into your preheated oven and bake for 20-25 minutes. You’re looking for that topping to be golden brown and the casserole to be bubbly around the edges.
- Let it Rest: Patience, my friends! Let the casserole stand for about 5-10 minutes before serving. This allows it to set up a bit, making it easier to serve and ensuring every bite is just perfect.
Substitutions & Additions
This recipe is fantastic as is, but don’t be afraid to make it your own!
- Cheeses: Feel free to swap some of the cheddar for Monterey Jack, Gruyere, or even a bit of pepper jack for a little kick.
- Broccoli: If you can’t find fresh, about 2 lbs of frozen broccoli florets (thawed and squeezed dry) will work.
- Add-ins: Cooked, diced ham, crispy bacon bits, or sautéed mushrooms would be delicious additions!
- Topping: For an extra layer of flavor, you could add a pinch of garlic powder or onion powder to your cracker crumb topping.
Tips for Success
A few little tricks to make your casserole absolutely perfect every time.
- Don’t Overcook the Broccoli: Tender-crisp is the goal. Mushy broccoli can make your casserole watery.
- Drain Thoroughly: After cooking the broccoli, give it a good drain and even pat it dry with paper towels if you’re worried about excess moisture.
- Smooth Sauce is Key: Whisk your sauce ingredients well to avoid lumps. Adding the milk gradually helps a lot.
- Prep Ahead: You can assemble the casserole (up to the topping stage) a day in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for about 20-30 minutes before baking, and you might need to add a few extra minutes to the baking time.
How to Store It
Leftovers are the best, right?
Once cooled, store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or cover the dish with foil and reheat in a 350°F (175°C) oven until warmed through.
FAQs
Got questions? We’ve got answers!
Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, I highly recommend shredding your own cheese from a block. It melts much better and has a creamier texture because it doesn’t contain anti-caking agents.
Q: My casserole looks a little dry. What did I do wrong?
A: This can happen if your broccoli wasn’t drained well, or if the sauce wasn’t quite thick enough. Ensure you’re draining the broccoli thoroughly and whisking your sauce until smooth and creamy before adding the cheese.
Q: Can I make this vegetarian?
A: Absolutely! Simply omit the chicken bouillon paste or replace it with vegetable bouillon paste for a delicious vegetarian version.