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Broccoli Casserole with Velveeta and Ritz Crackers
If you didn’t know broccoli could be indulgent, you need to try this casserole! Every bite is full of tender broccoli that’s bathed in the creamiest cheese sauce and topped with crisp, buttery crackers.
Servings 8
Calories 398kcal
Equipment
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 9x13” 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.
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.
Nutrition
Calories: 398kcal | Carbohydrates: 22g | Protein: 15g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1137mg | Potassium: 517mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1765IU | Vitamin C: 77mg | Calcium: 407mg | Iron: 1mg