Broccoli Cheese Casserole
This Broccoli Cheese Casserole is the ultimate comfort food that transforms tender broccoli florets into a creamy, cheesy masterpiece. With a velvety sharp cheddar and cream cheese sauce, topped with buttery Ritz cracker crumbs, it's a crowd-pleasing side dish that even picky eaters request. Perfect for weeknight dinners and holiday feasts alike.
Equipment
- Large pot for blanching broccoli
- 9x13-inch baking dish
- Large skillet or saucepan for cheese sauce
- Whisk
- Cutting board and sharp knife
- Colander
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 3 pounds fresh broccoli 1.36kg, cut into florets
- 4 tablespoons butter 56g
- 1 medium onion diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour 30g
- 2 cups whole milk 480ml
- 1 cup heavy cream 240ml
- 3 cups sharp cheddar cheese 340g, shredded
- 1 cup cream cheese 225g, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup Ritz crackers crushed
- 3 tablespoons butter 42g, melted, for topping
Instructions
- Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil, add broccoli florets, and cook for 3-4 minutes until bright green and tender-crisp.
- Drain broccoli in a colander and immediately rinse with cold water to stop cooking. Set aside to drain completely.
- In a large skillet, melt 4 tablespoons butter over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the butter mixture and whisk constantly for 1-2 minutes to create a roux.
- Gradually pour in the whole milk while whisking continuously. Add heavy cream and continue whisking until smooth. Bring to a gentle simmer and cook for 3-4 minutes until thickened.
- Reduce heat to low. Add shredded sharp cheddar in handfuls, stirring after each addition until melted. Add softened cream cheese and stir until completely incorporated and silky smooth.
- Season with salt, black pepper, and garlic powder. Taste and adjust seasonings as needed.
- Add blanched broccoli to the cheese sauce and gently fold until every piece is well coated. Transfer to a greased 9x13 inch baking dish and spread evenly.
- In a small bowl, combine crushed Ritz crackers with 3 tablespoons melted butter. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes until sauce is bubbling around edges and topping is golden brown. Let rest for 5 minutes before serving.
Notes
- Don't overcook the broccoli during blanching; it should be bright green and tender-crisp since it continues cooking in the oven.
- Use freshly shredded cheese instead of pre-shredded for a smoother, creamier sauce that doesn't separate.
- Let cream cheese soften to room temperature before adding to ensure it incorporates smoothly without lumps.
- Taste and adjust seasoning before baking, as this is your last chance to perfect the flavor.
- For extra crispy topping, broil for the last 1-2 minutes of baking, watching carefully to prevent burning.
- Let the casserole rest after baking so the sauce thickens slightly and doesn't run when served.
- Make ahead: prepare through step 8, cover tightly, and refrigerate up to 24 hours. Add topping just before baking and increase baking time by 10-15 minutes.
- Frozen broccoli works well: thaw completely and squeeze out excess moisture, then skip the blanching step.
- Storage: refrigerate leftovers tightly covered for up to 4 days. Freeze for up to 3 months; thaw overnight in refrigerator before reheating.
- Reheat covered with foil at 350°F (175°C) for 20-25 minutes, removing foil for the last 5 minutes to re-crisp the topping.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 21gProtein: 18gFat: 38gSaturated Fat: 23gCholesterol: 115mgSodium: 720mgFiber: 3gSugar: 7gVitamin A: 45IUVitamin C: 135mgCalcium: 52mgIron: 8mg
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