Being born and raised in the Midwest, it probably won’t surprise you that I LOVE a casserole. Nothing says holiday meal or comfort food quite like a casserole. I have been known to request them for my birthday as well. And this broccoli casserole is one of my favorites!
This broccoli casserole recipe has it all—broccoli, cheese, a good amount of butter and a Ritz cracker topping. If you need an easy and delicious side dish for Thanksgiving or Christmas this year, make this. It’s a crowd-pleaser.
Related: Love broccoli? Me too! Next up, try broccoli salad, broccoli slaw, Air Fryer broccoli or broccoli cheddar soup.
Ingredients
- Broccoli
- Shallot – or yellow onion
- Garlic
- Butter
- All-purpose flour
- Milk
- Chicken stock – or vegetable
- Cheddar cheese
- Ritz crackers
If you like, you could top this casserole with something crunchy beyond Ritz crackers, like French fried onions. This would make it similar to green bean casserole, which is another favorite of mine.
Directions
Trim the stems from the broccoli florets. You want bite-sized pieces or a little larger. Chop the shallot and mince the garlic.
In a medium to large pot, melt the butter over medium heat. Whisk in the flour, as this will create a paste consistency. Then whisk in the milk and stock, which will create a very thin roux or gravy-like consistency. Then stir in the cheese and continue to cook and stir until the cheese is melted. Season this mixture with a little salt and pepper and then stir in the broccoli so it all gets coated.
Pour this mixture into a square (8×8) baking pan. Cover with aluminum foil and bake at 350°F (177°C) for 30 minutes.
Meanwhile, prepare the cracker topping. In a food processor, grind the crackers into crumbs (you can also do this in a ziplock bag with a rolling pin). Then stir in the melted butter and seasoning.
Once the casserole has baked for the initial 30 minutes, remove it from the oven. Take off the foil and sprinkle the cracker topping all over. Bake for an additional 6-8 minutes. The cracker topping should deepen in color and the casserole should be bubbling along the sides.
Allow to cool slightly before serving. If you serve the casserole piping hot right from the oven, it will be more liquid-y.
More Great Casserole Recipes
- Easy Corn Casserole
- Biscuits and Gravy Casserole
- Chicken and Rice Casserole
- Duchess Sweet Potato Casserole
- Stuffing Topped Baked Macaroni and Cheese
- Cauliflower Au Gratin
- the Best Baked Macaroni and Cheese
Frequently Asked Questions
Do I need to parboil the broccoli before adding to the casserole?
No. Keep in mind the broccoli will cook in the liquid of the casserole for over 30 minutes as it bakes. I find this cooks it enough without turning it to complete mush.
Is it better to use fresh or frozen broccoli in casserole?
I always use fresh (which contains less water) but either can work. Simply thaw the broccoli before using as directed in this recipe, and if there is extra moisture from thawing, pat the broccoli dry before using.
How do you keep broccoli from getting soggy in casserole?
Skip blanching or parboiling before baking in the casserole. The broccoli will soften as it bakes, so sometimes cooking it (even for minutes in boiling water) can be too much and create a soggy result.
Broccoli Casserole
Equipment
-
square baking dish
Ingredients
- 2-3 heads broccoli
- 1 shallot
- 4 cloves garlic
- ¼ cup butter
- 1 cup chicken stock
- 1 cup milk
- 1 ½ cups cheddar cheese
Topping
- 1 ½ cups Ritz cracker crumbs roughly 36 crackers
- 2 tablespoons butter melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne
- salt and pepper
Instructions
-
Trim the stems from the broccoli florets. You want bite-sized pieces or a little larger. Chop the shallot and mince the garlic.
-
In a medium to large pot, melt the butter over medium heat. Whisk in the flour, as this will create a paste consistency.
-
Then whisk in the milk and stock, which will create a very thin roux or gravy-like consistency.
-
Then stir in the cheese and continue to cook and stir until the cheese is melted.
-
Season this mixture with a little salt and pepper and then stir in the broccoli so it all gets coated.
-
Pour this mixture into a square (8×8) baking pan. Cover with aluminum foil and bake at 350°F (177°C) for 30 minutes.
-
Meanwhile, prepare the cracker topping. In a food processor, grind the crackers into crumbs (you can also do this in a ziplock bag with a rolling pin).
-
Then stir in the melted butter and seasoning.
-
Once the casserole has baked for the initial 30 minutes, remove it from the oven. Take off the foil and sprinkle the cracker topping all over.
-
Bake for an additional 6-8 minutes. The cracker topping should deepen in color and the casserole should be bubbling along the sides.