Easy Creamy Broccoli Cheese Casserole Recipe | Ritz Topping

Introduction

Oh, how I love a dish that brings back those cozy memories! You know, the kind that fills your kitchen with the most amazing aroma and makes everyone gather around the table with big smiles? This Creamy Broccoli Cheese Casserole with its crunchy Ritz cracker topping is exactly that. It’s like a warm hug in a baking dish, and the best part? It’s surprisingly simple to whip up, perfect for those busy weeknights or when you want to impress without the fuss.

Why You’ll Love This Recipe

• Fast: From pantry to oven in under 30 minutes!
• Easy: Simple steps that even beginner cooks can master.
• Giftable: Make it ahead and bake it for a friend or neighbor who needs a little cheering up.
• Crowd-pleasing: Picky eaters and adults alike will devour this cheesy goodness.

Ingredients

Let’s gather our goodies! These are all pretty standard pantry staples, which makes this recipe a winner in my book.

• 48 oz Broccoli florets, fresh: You can use frozen if you’re in a real pinch, just make sure to thaw and drain them really well!
• 1 clove Garlic: Fresh garlic adds such a wonderful punch of flavor.
• 2 Large eggs: These help to bind everything together and add to the creamy texture.
• 1 1/2 tsp Chicken bouillon paste: This is my secret weapon for adding a deep, savory flavor without any fuss.
• 3 tbsp Cornstarch: Our thickening agent to get that perfect creamy sauce.
• 1 1/2 tsp Kosher salt: For seasoning, of course!
• 1 1/2 cups Ritz crackers: The star of our topping! These golden, buttery crackers are just perfection.
• 7 tbsp Unsalted butter, melted: We’ll use some for the sauce and some for our crunchy topping.
• 2 3/4 cups Sharp cheddar cheese, shredded: Because what’s a cheese casserole without lots of cheese? Sharp cheddar gives it a wonderful tangy bite.
• 6 oz Full-fat cream cheese: This is what makes our sauce so incredibly rich and luscious.
• 1 1/4 cup Whole milk: For our creamy sauce base.

How to Make It

Alright, let’s get cooking! Don’t be intimidated, these steps are straightforward and I’ll guide you through every one.

1. Prep your oven and dish: First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light grease. This stops anything from sticking.
2. Get your broccoli ready: Cook your fresh broccoli florets according to the package directions until they’re tender-crisp – you want them still a little firm, not mushy! Drain them really, really well, and then spread them out in your prepared baking dish.
3. Start that luscious sauce: In a medium saucepan, melt 4 tablespoons of your unsalted butter over medium heat.
4. Whisk in the magic thickener: Add your cornstarch to the melted butter and whisk it constantly for about 1 minute. This helps cook out that starchy taste.
5. Pour in the liquids: Gradually whisk in the whole milk and the chicken bouillon paste until everything is nice and smooth.
6. Thicken it up: Keep stirring constantly over medium heat. You’ll see the sauce start to thicken up beautifully as it simmers.
7. Add the creamy goodness: Remove the saucepan from the heat. Now, stir in the cream cheese, 2 cups of your shredded cheddar cheese, and your minced garlic. Keep stirring until it’s all smooth, melty, and glorious.
8. Temper those eggs: In a small bowl, give your large eggs a good whisk.
9. Gently combine: This is an important step to prevent scrambled eggs! Gradually whisk about 1/2 cup of your hot cheese sauce into the beaten eggs. Then, pour this tempered egg mixture back into the saucepan with the rest of the cheese sauce, whisking constantly.
10. Sauce over broccoli: Pour this dreamy cheese sauce all over the broccoli in your baking dish. Give it a gentle stir to make sure every floret is coated.
11. Prepare the crunchy topping: In a separate bowl, crush your Ritz crackers. I like to do this in a Ziploc bag with a rolling pin for nice, even crumbs. Stir in the remaining 3 tablespoons of melted butter and the remaining 3/4 cup of cheddar cheese.
12. Top it off: Sprinkle this delicious cracker crumb mixture evenly over the broccoli and cheese mixture.
13. Bake to golden perfection: Pop that dish into your preheated oven and bake for 25-30 minutes, or until the topping is beautifully golden brown and the casserole is bubbling around the edges.
14. Let it rest: Patience, my friends! Let the casserole stand for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set up nicely.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a great canvas for your creativity! Here are a few ideas:

• For the Broccoli: If you don’t have fresh broccoli, frozen works, but be sure to thaw and drain it very well to avoid a watery casserole. You could also swap in cauliflower florets!
• For the Cheese: Feel free to mix up your cheeses! Monterey Jack, Gruyere, or even a touch of Parmesan would be delicious additions.
• Add Some Protein: Cooked and crumbled bacon or diced ham can be stirred into the broccoli mixture before adding the sauce for an extra hearty meal.
• A Little Spice: For those who like a kick, a pinch of red pepper flakes or a dash of hot sauce added to the cheese sauce can be wonderful.

Tips for Success

A few little tricks can make this casserole even better!

• Drain that Broccoli Well: I can’t stress this enough! Excess water will make your casserole less creamy and more soupy.
• Don’t Overcook the Broccoli: You want it tender-crisp because it will continue to cook in the oven.
• Prep Ahead: You can assemble the casserole (without the topping) a day in advance. Cover it and refrigerate. Add the cracker topping just before baking and add a few extra minutes to the baking time if needed.
• Cracker Crumbs: If you don’t have Ritz crackers, you can use other buttery crackers or even panko breadcrumbs mixed with a little melted butter and cheese.

How to Store It

Leftovers are a good thing! You can store any remaining casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place a portion in the microwave or cover it with foil and bake in a 350°F (175°C) oven until heated through.

FAQs

Here are some quick answers to common questions:

• Can I use frozen broccoli? Yes, but thaw it completely and squeeze out as much moisture as possible before using.
• Can this be made ahead of time? Absolutely! Assemble it up to the point of adding the topping, cover, and refrigerate. Add the topping just before baking and adjust baking time as needed.
• What kind of milk is best? Whole milk provides the richest flavor and texture, but 2% can also be used.

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