Broccoli cheese cracker casseole
Creamy, cheesy, and topped with buttery cracker crunch—this easy side dish is always a hit, especially during the holidays or potlucks.
Ingredients
3 sleeves round butter crackers (like Ritz)
3 lb fresh broccoli, cut into florets
2 lb Velveeta cheese, cubed
1/2 cup milk
1/4 cup heavy cream
Kosher salt and black pepper, to taste
1/4 tsp cayenne pepper (for a kick)
1 Tbsp Dijon mustard (optional, adds tang)
Instructions
1. Prep the Cracker Topping
Place the crackers in a large zip-top bag. Lightly crush them with your hands or a rolling pin—leave some chunks for texture. Set aside.
2. Blanch the Broccoli
Bring a large pot of water to a boil. Add broccoli florets and cook for 1 minute to brighten and slightly soften. Drain and set aside.
3. Make the Cheese Sauce
In a large saucepan over medium heat, combine Velveeta, milk, cream, salt, pepper, and cayenne. Stir occasionally until melted and smooth, about 5–7 minutes.
If using, stir in Dijon mustard for added depth.
4. Assemble the Casserole
Add broccoli to the cheese sauce and fold in half the crushed crackers. Stir gently to coat everything evenly.
Pour the mixture into a greased 13×9-inch baking dish. Sprinkle the remaining crushed crackers over the top. Finish with a few grinds of black pepper.
5. Bake
Place the casserole in a 350°F oven and bake until hot, bubbly, and golden on top—about 15 to 20 minutes.
- Pro Tip
Toast the cracker topping before baking for extra crunch! Just spread the remaining crumbs on a sheet pan and toast at 350°F for 5–7 minutes while preparing the cheese sauce. This keeps the topping crisp even after baking. Optional: toss with 1 tablespoon melted butter before toasting for even more flavor.
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
