Oh so Good Broccoli and Cheese Casserole Recipe

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4.34 from 53 votes
Creamy Broccoli and cheese casserole with Ritz crackers.
Total Time 40 minutes

Try our oh so good broccoli and cheese casserole with Ritz crackers. It is smothered in a creamy cheese sauce and topped with buttery crackers. Perfect comfort food! For more recipes like this one see my Side Dish page.

Broccoli and Cheese Casserole

Today I am sharing one of my family’s favorite comfort food dishes. 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. And before you start hating, it is not one of my favorite ingredients either, to me, it’s just too creamy and the flavor is well Velveeta like.

But… the trick to this super yummy recipe is adding milk and butter to melted Velveeta cheese. Doing so turns it into an amazingly creamy cheese sauce.

Top it off with buttered Ritz crackers and it is heavenly. This is one of our staple Thanksgiving dishes next to my macaroni and cheese dish and a must try!

Broccoli and Cheese Casserole

This casserole is a twist on the classic broccoli and cheese. It is easy to make and only requires a few ingredients. The best part about this casserole is that it can be made ahead of time and frozen for later.

INGREDIENTS  

  • 32 oz bag of frozen florets, thawed, or 4 boxes frozen broccoli spears, thawed, or fresh broccoli, cooked
  • ½ cup butter divided (1/4 for cheese sauce and 1/4 for topping)
  • 16 oz Velveeta Cheese block
  • 1/2 cup milk
  • 1 sleeve of Ritz Crackers crushed

INSTRUCTIONS 

  • Preheat oven to 350 degrees.
 Broccoli and Cheese
  • Place cooked broccoli spears in a 2 quart casserole dish.
  • Melt cheese, milk, 1/4 of butter in large bowl in the microwave. Microwave for 1 minute then 30 second intervals. Whisk to blend between intervals.
  • Add crushed Ritz crackers to a mixing bowl.
  • In the microwave, melt remaining 1/4 butter in a small bowl and pour it over the crushed Ritz crackers.
  • Pour the cheese mixture evenly over the broccoli.
  • Top with crushed cracker/butter mix.
  • Cook for 25-30 minutes and serve.

MAKE AHEAD: Place leftovers in an airtight container and keep it in the refrigerator for 3-4 days.

FREEZER: Place leftovers in an airtight container and keep it in the freezer for up to 3 months.

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Broccoli and Cheese Casserole

Creamy Broccoli and cheese casserole with Ritz crackers.
Servings: 8 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 81

Ingredients

  • 32 oz bag of large florets boxes frozen broccoli spears, thawed, or 4 boxes frozen broccoli spears (Publix), or fresh broccoli, cooked
  • ½ cup butter, divided
  • 16 oz Velveeta Cheese block
  • ½ cup milk
  • 1 sleeve of Ritz Crackers, crushed

Instructions

  • Preheat oven to 350 degrees.
  • Place cooked broccoli spears in a 2 quart casserole dish.
  • Melt cheese, milk, 1/4 of butter in large bowl in the microwave. Microwave for 1 minute then 30 second intervals. Whisk to blend between intervals.
  • Add crushed Ritz crackers to a mixing bowl.
  • In the microwave, melt remaining 1/4 butter in a small bowl and pour it over the crushed Ritz crackers.
  • Pour the cheese mixture evenly over the broccoli.
  • Top with crushed cracker/butter mix.
  • Cook for 25-30 minutes and serve.

Nutrition

Serving: 1cup | Calories: 81kcal | Carbohydrates: 5g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Cholesterol: 14mg | Sodium: 473mg | Potassium: 147mg | Sugar: 4g | Calcium: 193mg | Iron: 0.1mg
COURSE :SIDE DISHES
CUISINE :American
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Broccoli and cheese casserole with ritz crackers

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Broccoli and Cheese Casserole with velveeta Recipe

11 Comments

  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.
      Kim

  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 it 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.
      Kim

  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.
    x
    Natalie

  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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