Tender Broccoli Cheese Bake (Printable version)

Broccoli florets baked in creamy cheddar sauce topped with a crunchy cracker crust, perfect for any occasion.

# What You Need:

→ Vegetables

01 - 5 cups broccoli florets (fresh or frozen, approx. 2 medium heads)

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground nutmeg (optional)

→ Topping

12 - 1 sleeve Ritz crackers (about 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted

# Step-by-step guide:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 to 3 minutes until bright green and just tender. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped onion and cook until softened, approximately 4 minutes. Add minced garlic and cook an additional minute.
04 - Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup whole milk until smooth. Continue to cook and whisk until the sauce thickens, about 2 to 3 minutes. Remove from heat.
05 - Stir in sour cream, shredded cheddar cheese, salt, pepper, and optional nutmeg until cheese melts and sauce is velvety smooth.
06 - Gently fold blanched broccoli into the cheese sauce until evenly coated. Transfer mixture to the prepared baking dish and spread evenly.
07 - In a small bowl, combine crushed Ritz crackers with melted butter. Evenly sprinkle the mixture over the broccoli and cheese layer.
08 - Bake for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling.
09 - Allow casserole to rest for 5 minutes before serving to set and enhance flavors.

# Expert Tips:

01 -
  • The contrast between silky cheese sauce and crispy, buttery topping is genuinely addictive.
  • It's forgiving enough for a weeknight but impressive enough to bring anywhere people gather.
  • You can make it ahead and bake it when you're ready, which saves so much last-minute stress.
02 -
  • Don't skip the blanching step—if you throw raw broccoli straight into the casserole, it'll still be firm and watery when everything else is ready.
  • The roux has to cook for at least a minute or the sauce will taste floury, which ruins the whole thing.
  • Watch for the nutmeg—it's optional, but it's the secret that makes people ask what they're tasting.
03 -
  • Crush the crackers by hand to uneven sizes—some fine crumbs mix into the topping while bigger pieces stay crunchy.
  • Use sharp cheddar instead of mild or you'll lose the cheese flavor entirely under the sauce and broccoli.
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