Broccoli and Cheese Casserole

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Broccoli and Cheese Casserole

Today I am sharing this comfort food family favorite. I got this tasty recipe from my Mother-in-Law and let’s just say this is not your average Broccoli and Cheese Casserole. This recipe is made with Velveeta Cheese, which is not one of my favorite ingredients, to me, it’s just too creamy and the flavor is well Velveeta like.

But the trick to this addicting recipe is adding milk and butter to melted Velveeta which turns it into an amazing cheese sauce. I hope you will try it, it is one of our favorite holiday dishes. Enjoy!

Broccoli Spears and Cheese casserole
Yield: 8 people

Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

Broccoli, cheese and crackers casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 4 boxes frozen broccoli spears, thawed and cooked. (You can use florets if you can not find the frozen boxed spears
  • 1/2 cup butter, divided
  • 8 oz Velveeta Cheese
  • 1/4 cup skim milk
  • 1 sleeve Wheat Ritz Crackers, crushed


  1. Preheat oven to 350 degrees.
  2. Place cooked broccoli spears in a 2 quart casserole dish.
  3. Melt cheese, milk, 1/4 of butter in large bowl in the microwave.
  4. Whisk to blend.
  5. Melt remaining 1/4 butter and mix with the crushed Ritz Crackers.
  6. Pour cheese mix over broccoli.
  7. Top with crushed cracker/butter mix.
  8. Cook for 25-30 minutes

Nutrition Information



Amount Per Serving Calories 170

Did you make this recipe?

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MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 4-5 days. 
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 2-3 minutes on high until done.

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#Broccoli & Cheese Casserole, #comfortfood recipe, holiday treat, Velveeta and cheese blend sauce, crushed crackers, southern #casserole recipe favorite,
Kim xoxo BS
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  1. Can fresh broccoli be used instead of frozen?

    1. Hi Teri, Yes, but I would cook the fresh broccoli first or it will be too tough.

  2. Tonya Lovell says:

    I made this for Christmas dinner, getting out of microwave it was creamy and thick just right but after baking the sauce got watery. How come?

    1. Hi Tonya, I make this every year.. I am mot sure why t would be watery at all.. Did you defrost/cook the broccoli before you mixed it with the cheese sauce and baked it? I can’t think of any way there would be water left in it for it to be watery?

  3. How many cups of broccoli would this be?

    1. Hi Katie,
      I had trouble finding the spears this year and when I did (at Publix) they were not Publix brand but smaller boxes by Green Giant. So I used 4, 9oz boxes instead of 2. You could use a large bag of broccoli florets if you have it instead. I am not sure how many cups. Just fill the 2-quart casserole dish. If I had to guess I would say 6 cups. I hope this helps.

  4. I can see my youngest eating this with rice as a meal. It would make a nice veggie meal for her since she doesn’t eat a lot of meat.

  5. A firm favorite in our home!
    Thanks for sharing on Tutorial Thursdays Linky Party this month.
    I look forward to seeing you again in the February linky.

  6. Nom Nom! I would not mind breaking my New Year’s Resolution for this tasty recipe. :-)

  7. I would LOVE to have this for lunch today! YUM!

    Thanks for joining the Link Up this week!

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