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5 from 2 votes

Easy Broccoli Cheese Casserole

This Easy Broccoli Cheese Casserole is one of the best side dishes ever! It's got tender broccoli in a creamy cheese sauce with buttery crackers mixed in and on top. Need I say more?
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6
Calories: 257kcal
Author: Michelle / Now Cook This!

Ingredients

  • cooking spray
  • pounds fresh broccoli
  • 8 ounces Velveeta cheese
  • 3 tablespoons butter
  • 1 sleeve Ritz crackers, about 30 crackers
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 350°F. Spray a 1½-quart baking dish with cooking spray.
  • Chop the broccoli into small florets. If using the stems, peel and chop them into small pieces.
  • Cut the cheese into cubes.
  • In a large pot or pan, cook the broccoli until tender; drain. You could boil it or steam it, whichever you prefer.
  • Return the broccoli to the pot and add the butter and cheese. Cook over low heat, stirring frequently, until the cheese is melted.
  • Save about 5 of the crackers for the topping and then and crush the rest of them with your hands as you add them to the broccoli mixture; stir until well combined. Season with salt and pepper to taste.
  • Put the broccoli mixture into the prepared baking dish. Crush the remaining crackers with your hands as you sprinkle them on top of the casserole.
  • Bake for 30 minutes or until heated through and the topping is golden.

Recipe Notes

  • You could use frozen broccoli if you prefer - Two 10-ounce boxes of chopped broccoli or one 20-ounce bag of broccoli florets.
  • You can prep the casserole up to a day ahead of time. Assemble, cover and refrigerate. Hold back on adding the crackers on top until just before baking so that they don't get soggy. Since the casserole will be cold, you will have to cook it a little longer. I take mine out of the refrigerator for about 30 minutes before baking to take the chill off a bit.
  • You could change things up by using a mixture of cauliflower and broccoli (or you could use all cauliflower). I've also used a broccoli, cauliflower and carrot mixture, and it was delicious!
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