Cheesy Broccoli Casserole with Velveeta
Our Broccoli Casserole with Velveeta and Ritz Crackers is the perfect dish when you’re craving something creamy, comforting, and easy to make. Whether it’s a weeknight dinner or a holiday side, this casserole delivers on flavor and simplicity.
The sautéed onion and garlic add depth to the cheese sauce and set it apart from other recipes. This recipe is easy to make and is the perfect side dish for family dinners and large gatherings.
Every bite is full of tender broccoli that’s bathed in the creamiest cheese sauce and topped with crisp, buttery crackers.
Broccoli Casserole Recipe Highlights
- Quick preparation time – ready in under an hour
- Minimal ingredients that are easy to find
- Simple, straightforward steps that anyone can follow
- Comforting and creamy, perfect for family dinners
- Versatile enough for holidays or everyday meals
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BROCCOLI – I use fresh broccoli florets for their tender texture and vibrant color. You can use frozen broccoli, but make sure to thaw and drain it well to avoid a watery casserole.
BUTTER – I choose unsalted butter to control the saltiness of the dish. It adds richness to both the cheese sauce and the cracker topping.
ONION AND GARLIC – I use a small yellow onion for its mild flavor, which blends well without overpowering the dish. Fresh garlic is minced to provide a subtle, aromatic flavor that complements the creamy cheese sauce. If needed, you can substitute the onion with a white onion and use garlic powder in place of fresh garlic, though fresh provides the best taste.
CHEESE – Velveeta is my go-to for this recipe because it melts smoothly and creates a creamy sauce that coats every piece of broccoli. If you prefer, you can use another melty cheese like cheddar, but the texture may vary.
CRACKERS – I choose Ritz crackers for their buttery, slightly salty flavor, which adds the perfect crunchy topping. You could also use any other buttery round crackers if Ritz aren’t available.
How To Make A Broccoli Casserole
Please check the printable recipe card below for more detailed instructions.
- Boil the broccoli florets in a large pot of water for 2 minutes, drain well, and set aside.
- Melt butter over medium heat in a large pot, then sauté the minced onion and garlic for 3-5 minutes until translucent.
- Add cubed Velveeta and heavy cream, stirring frequently over low heat until melted and smooth, about 5 minutes. Fold in the cooked broccoli.
- Transfer the mixture to a 9×13” casserole dish, sprinkle with crushed crackers mixed with melted butter, and bake at 350º Fahrenheit for 25 minutes.
Leftovers and Storage
STORE – Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole will still taste delicious but may lose a bit of its original crispiness.
FREEZE – You can freeze this casserole before baking. Assemble the casserole without the cracker topping, cover tightly with foil, and freeze for up to 2 months. When ready to bake, thaw it overnight in the fridge, add the cracker topping, and bake as directed.
REHEAT – To reheat, place the casserole in a 350º Fahrenheit oven until warmed through, about 15-20 minutes. Cover with foil if you want to prevent the topping from becoming too dark.
MAKE AHEAD – You can prepare the cheese sauce and cook the broccoli a day in advance. Store them separately in the refrigerator, then assemble and bake when ready.
More Easy and Delicious Casserole
Serving Suggestions
AIR FRYER CHEESY GARLIC BREAD – This crispy, cheesy bread is the perfect complement to the creamy casserole.
CREAMY CUCUMBER SALAD – The cool, refreshing flavors of this salad balance the richness of the casserole.
CANDIED CARROTS – These sweet and slightly caramelized carrots pair well with the savory casserole.
Recipe Success Tips
DRAIN THE BROCCOLI – Make sure the broccoli is thoroughly drained after boiling to avoid a watery sauce.
STIR CONSTANTLY – Keep stirring the cheese sauce as it melts to prevent it from sticking or burning.
Commonly Asked Questions
Can I use other toppings for this casserole?
Yes, you can substitute the Ritz crackers for fried onions or a breadcrumb topping.
Why is my broccoli cheese casserole watery?
If you don’t thoroughly drain the broccoli after boiling it, it can thin your cheese sauce too much. Make sure you completely drain any excess water from the broccoli before adding it to the cheese sauce.
More Easy and Delicious Recipes
Broccoli Casserole with Velveeta and Ritz Crackers
Ingredients
- 24 ounces broccoli florets
- 4 tablespoons butter unsalted
- ½ small yellow onion minced
- 4 cloves garlic minced
- 16 ounces Velveeta cubed
- ¾ cup heavy cream
For the topping
- 31 cracker Ritz buttery round crackers crushed, one sleeve
- 4 tablespoons butter unsalted, melted
Instructions
- Preheat the oven to 350º Fahrenheit and grease a 9×13” casserole dish.
- Bring a large pot of water to a rolling boil. Boil the broccoli florets for 2 minutes, drain and set aside.
- Melt 4 tablespoons of butter over medium heat in a large pot. Add and sauté the garlic and onions for 3-5 minutes or until the onions are translucent.
- Add the Velveeta and heavy cream and cook over low heat, stirring frequently, until melted, about 5 minutes.
- Fold the cooked broccoli into the cheese sauce.
- Transfer the broccoli cheese mixture into the casserole dish.
- Mix the crushed crackers and 4 tablespoons of melted butter.
- Sprinkle the crackers over the top of the broccoli and cheese.
- Bake for about 25 minutes at 350º Fahrenheit or until the filling is bubbling and the cracker topping is golden brown.
Equipment
Notes
- For less tender broccoli, boil for 1 minute. For very tender broccoli, boil for 3+ minutes.
- Make sure the water has been thoroughly drained from the broccoli or the sauce can become thin.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Hi, wanted to try ths broccoli casserole but was wondering if I use the steamed in bag broccoli florets do I need to cook them slightly first.
Hi! If you’re using steam-in-bag broccoli florets, go ahead and cook them fully before adding them in. The casserole isn’t in the oven long enough to soften raw broccoli properly, and undercooked broccoli ruins the whole thing. This step keeps the texture right and prevents excess water from messing with the sauce.
Made it for Christmas and my 3 yo and 2 yo loved it. I did mine half broccoli and half cauliflower just because my kids like different veggies. But, it still turned out well. Thank you!