Creamy Broccoli Casserole with Ritz Crackers

This broccoli casserole with Ritz crackers is the side dish I get asked to bring to every holiday dinner. It comes together in about 10 minutes of honest work, then bakes into something creamy, cheesy, and crackling on top.

You can use frozen broccoli straight from the freezer aisle, and the ingredient list leans hard on pantry staples. That means it’s just as realistic on a Tuesday night as it is on Thanksgiving.

What Makes This Casserole So Good

The contrast is what sells it. Underneath you get tender broccoli suspended in a sharp cheddar sauce that’s set just enough to spoon, but not stiff. On top is a buttery Ritz crust that shatters when you drag a fork through it.

It holds beautifully on a buffet because the cracker topping stays crisp for a good hour after baking, and the filling doesn’t weep or get watery once it has had a few minutes to rest. I keep coming back to this version because it tastes like a side dish that actually belongs next to a roast, not something heavy that sits there forgotten.

Ingredients

• 2 (10 oz) packages frozen broccoli florets, thawed: look for just broccoli florets, not broccoli in sauce; about 5 to 6 cups once thawed and drained.
• 1 (10.5 oz) can condensed cream of mushroom soup: the classic binder; cream of chicken or celery works too.
• 1/2 cup sour cream: adds tang and keeps the filling from being gluey.
• 1 1/2 cups shredded sharp cheddar cheese: shred your own for the smoothest melt; pre-shredded will work in a pinch.
• 1 large egg: beaten, helps the casserole set up as it bakes.
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sleeve (about 30) Ritz crackers: crushed into coarse crumbs, about 1 1/2 cups.
• 4 tablespoons unsalted butter: melted, for the topping.

Variations / Substitutions

• Fresh broccoli: blanch 6 cups of florets in boiling water for 2 minutes, then drain and pat very dry. The bake time stays about the same.
• Cheese swap: sharp cheddar is classic, but a mix of Gruyère, Monterey Jack, or a little Parmesan folded into the crumbs all work well.
• Cream of something else: no mushroom soup? Cream of chicken or cream of celery are both neutral enough to disappear into the background.
• Dairy-free: use a vegan cream soup alternative, dairy-free sour cream, and a good melty plant-based cheddar. The Ritz topping is already dairy-free if you swap the butter for a plant butter.
• Add protein: fold in 2 cups of chopped cooked chicken or ham and increase the bake time by 5 minutes to turn this side into a main.

If you like a classic green bean casserole with the same crunchy cracker top, my Green Bean Casserole with Ritz Topping runs on the same easy method.

How to Make Broccoli Casserole with Ritz Crackers

Step 1: Thaw and Drain the Broccoli

Place the frozen broccoli in a colander and run cool water over it, tossing with your hands, until the florets are completely thawed and no longer icy, about 3 to 4 minutes. Give the colander a few firm shakes, then transfer the broccoli to a clean kitchen towel or a double layer of paper towels. Press and squeeze out as much liquid as you can; leftover water is the number one reason casseroles turn out thin.

The broccoli should feel tender but not mushy and look noticeably smaller in volume, about 5 to 6 cups. You want it dry enough that a paper towel pressed against it shows only a faint damp spot, not a soaked-through puddle.

Step 2: Mix the Creamy Filling

In a large bowl, whisk together the 1 can cream of mushroom soup, the 1/2 cup sour cream, the beaten egg, the 1/2 teaspoon garlic powder, the 1/4 teaspoon salt, and the 1/4 teaspoon black pepper until the mixture is smooth and no streaks of egg remain. Switch to a spatula and fold in the 1 1/2 cups shredded cheddar cheese, then gently fold in the drained broccoli until every piece is coated.

The filling will be thick and pale, speckled with cheese and green flecks. Don’t overmix once the broccoli is in; you want to keep some of the floret shape intact so the top layer chars in pretty spots later.

Step 3: Transfer to the Baking Dish

Butter or spray a 2-quart (roughly 8×8 or 9×9 inch) baking dish, then scrape the broccoli mixture into it and spread it into an even layer with the back of your spatula. The surface does not need to be perfectly flat, a few bumps are welcome.

The dish will look quite full at this stage, but the filling tightens and settles as it bakes, so don’t worry if it comes right to the rim.

Step 4: Make the Ritz Topping

Preheat your oven to 350°F (175°C). While it heats, crush the Ritz crackers: seal them in a zip-top bag and roll a rolling pin over them until you have coarse crumbs with a few larger pieces for crunch, about 1 1/2 cups total. Pour the crumbs into a small bowl, add the 4 tablespoons melted butter, and stir with a fork until every crumb looks glossy and damp.

The mixture will feel like wet sand and hold together when you pinch it. A few dry-looking specks are fine, but if the whole mixture seems pale and dry, drizzle in another teaspoon of melted butter and toss again.

Step 5: Bake Until Golden and Serve

Sprinkle the buttery crumbs evenly over the casserole, letting them mound loosely on top. Slide the dish into the preheated oven and bake for 25 to 30 minutes. You will know it is ready when the filling is bubbling around the edges and the cracker topping has turned a deep golden brown.

Pull the dish from the oven and let it stand on a trivet for 5 minutes. The rest time helps the casserole set just enough to hold its shape when you scoop it out. Serve hot, spooning large portions that catch both the creamy broccoli and the crunchy top layer.

Tips for the Creamiest, Crunchiest Casserole

• Squeeze the broccoli dry, then squeeze it again.: Even a few tablespoons of extra water can make the filling runny. A good kitchen towel is your best tool here.
• Use sharp cheddar and shred it yourself.: Pre-shredded cheese is coated with anti-caking starches that can give the filling a slightly grainy texture.
• Don’t skip the egg.: It acts as a gentle binder so the casserole slices more like a gratin instead of slumping into a puddle on the plate.
• Watch the topping at the end of baking.: If it browns too quickly in the last few minutes, lay a piece of foil loosely over the dish, no need to crimp it tight.
• Let it rest, no matter how hungry everyone is.: Those 5 minutes after baking are what keep the first scoop from sliding into a pool.

Bake times by broccoli type:

Storing and Reheating Leftovers

• Refrigerate: Cool the casserole completely, then cover the dish tightly or transfer leftovers to an airtight container. It keeps well for up to 4 days.
• Reheating: Warm individual portions in the microwave until heated through, about 1 to 2 minutes. To bring back some crunch on the topping, pop the whole dish back into a 350°F oven for 10 to 15 minutes, uncovered.

What Goes Well With Broccoli Casserole

This casserole slides right next to anything that benefits from a creamy, crunchy side. A simple roast chicken or a brown sugar glazed ham make natural partners because the savory cracker crust plays off sweet or herby main dishes.

Frequently Asked Questions

Can I make the casserole ahead of time?

Yes. Assemble the casserole through Step 3, cover, and refrigerate for up to 24 hours. When you are ready to bake, let it sit on the counter while the oven preheats, then make the topping fresh, add it, and bake as directed, adding an extra 5 to 10 minutes to account for the cold start.

Can I use mayonnaise instead of sour cream?

You can. Substitute an equal amount of full-fat mayonnaise. The casserole will be slightly less tangy and a little richer, but the texture stays very similar.

My casserole came out watery. What went wrong?

The most likely culprit is not draining the broccoli thoroughly enough. Even after thawing and squeezing, give the florets a final blot on a clean towel. Also, check that you are not using broccoli in a cheese sauce, which can add extra liquid.

Can I freeze broccoli casserole?

I don’t recommend it. The creamy base can separate upon thawing, and the cracker topping will lose all its crunch and turn soft and mealy. This one is best enjoyed fresh or from the fridge within a few days.

Broccoli Casserole with Ritz Crackers Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

• 2 (10 oz) packages frozen broccoli florets, thawed
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1 large egg, beaten
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sleeve (about 30) Ritz crackers, crushed (about 1 1/2 cups)
• 4 tablespoons unsalted butter, melted

Method

 

1. Thaw broccoli under cool water, then squeeze very dry in a kitchen towel.
2. In a large bowl, whisk soup, sour cream, egg, garlic powder, salt, and pepper until smooth. Fold in cheddar and broccoli.
3. Butter a 2-quart baking dish and spread the mixture evenly.
4. Crush Ritz crackers to coarse crumbs, toss with melted butter until glossy, and preheat oven to 350°F (175°C).
5. Sprinkle topping over the casserole and bake for 25 to 30 minutes until golden and bubbly. Let stand 5 minutes, then serve.

Notes

Let the casserole rest 5 minutes before serving so the filling sets enough to hold its shape on the plate. If you are cooking for a crowd, double the recipe and bake in a 9×13 dish; the bake time will be about the same.