Easy Creamy Broccoli Cheese Casserole with Ritz Cracker Topping
A comforting and easy-to-make broccoli cheese casserole with a crunchy Ritz cracker topping, perfect for weeknights or impressing guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
Ingredients
Scale
Main ingredients
- 48 oz Broccoli florets (fresh, or frozen and well-drained)
- 1 clove Garlic (minced)
- 2 large Eggs
- 1.5 tsp Chicken bouillon paste
- 3 tbsp Cornstarch
- 1.5 tsp Kosher salt
- 1.5 cups Ritz crackers (crushed)
- 7 tbsp Unsalted butter (melted)
- 2.75 cups Sharp cheddar cheese (shredded)
- 6 oz Full-fat cream cheese (softened)
- 1.25 cup Whole milk
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook fresh broccoli florets until tender-crisp. Drain very well and spread in the prepared baking dish.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat.
- Add cornstarch to the melted butter and whisk constantly for 1 minute.
- Gradually whisk in the whole milk and chicken bouillon paste until smooth.
- Stir constantly over medium heat until the sauce thickens.
- Remove from heat. Stir in cream cheese, 2 cups of cheddar cheese, and minced garlic until smooth.
- In a small bowl, whisk the eggs.
- Gradually whisk about 1/2 cup of hot cheese sauce into the beaten eggs. Pour tempered egg mixture back into the saucepan, whisking constantly.
- Pour the cheese sauce over the broccoli in the baking dish and stir gently to coat.
- In a separate bowl, crush Ritz crackers. Stir in the remaining 3 tablespoons of melted butter and the remaining 3/4 cup of cheddar cheese.
- Sprinkle the cracker crumb mixture evenly over the casserole.
- Bake for 25-30 minutes, or until golden brown and bubbling.
- Let stand for 5-10 minutes before serving.
Notes
The article mentions that the casserole can be prepped ahead (without the topping) and refrigerated. The topping can be added just before baking, potentially requiring a few extra minutes of baking time. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.