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Cheesy Broccoli Casserole Recipe for Comforting Family Dinners

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Summary

I’ve been making this easy broccoli cheese casserole for as long as I can remember—every Thanksgiving, Christmas, Easter and even for Sunday dinners. It’s simple: frozen broccoli florets, Velveeta cheese and a buttery, crispy Ritz cracker topping. My nephews call every year to make sure I bring this dish to the party. It’s a surefire way to get the family to enjoy their vegetables. Follow the steps below and you’ll likely be making this casserole for every holiday from now on.

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Make sure the frozen broccoli is thawed and drained well. Let it sit in a colander for a few extra minutes so excess water can run off, then gently pat the florets dry with a towel to remove remaining moisture. Proper draining keeps the casserole from becoming watery and helps the cheese meld beautifully with the broccoli.

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I love using a festive baking dish during the holidays. These ceramic dishes are dishwasher safe, microwaveable, easy to store and simple to clean—perfect for holiday potlucks. They also make a thoughtful hostess gift: bake your favorite recipe in it and bring the dish to the party.

A set of three ceramic baking dishes is versatile and looks lovely on the holiday table. Use one for this broccoli casserole and save the others for gravies, desserts or side dishes.

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How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in the oven or microwave until warmed through.

Common Questions

Can I use fresh broccoli instead of frozen?

Yes. Cut fresh broccoli into bite-sized pieces and cook until tender before assembling the casserole. Blanching for a few minutes in boiling water and plunging into ice water helps preserve color and texture.

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours ahead, cover tightly and refrigerate. When baking from chilled, add a few extra minutes to the cooking time until the cheese is melted and bubbly.

A close-up of a hand scooping a serving of Broccoli Cheese Casserole 🥦, topped with a golden brown crumb crust, from a white baking dish.

Broccoli Cheese Casserole 🥦

An easy and comforting broccoli cheese casserole—frozen broccoli, Velveeta cheese and a buttery Ritz cracker topping combine for a classic crowd-pleasing side.
Prep Time
15
Cook Time
1
Total Time
1 15
Course
Side Dish
Cuisine
American
Servings
10 people
Calories
1 kcal

Ingredients

  • 8 cups frozen broccoli florets
  • 3/4 of a 32 oz block of Velveeta cheese
  • 2 sleeves of Ritz crackers about 60 crackers
  • 1 stick of butter salted works well
  • 1 tsp salt
  • 2 tsp garlic powder divided
  • 2 tsp cracked black pepper divided

Instructions

  • Defrost the broccoli florets and steam briefly—about 2–3 minutes just to remove the frost. You don’t want them fully cooked before baking. Drain well and pat the florets dry.
  • Place the broccoli in a baking dish. Season with salt, pepper and half of the garlic powder. Arrange Velveeta slices over the broccoli.
  • In a saucepan over low heat, melt the stick of butter. Crush the Ritz crackers and add them to the butter. Season with the remaining garlic powder and some cracked black pepper. Stir continuously until the crackers are golden and toasty.
  • Spread the buttery cracker crumbs evenly over the casserole. Cover with foil and bake at 350°F (175°C) for about 35 minutes. Remove the foil and bake another 15–20 minutes, or until the cheese is melted, bubbly and the topping is golden brown.

Video

Nutrition

Calories: 1kcal
Protein: 0.001g
Fat: 0.1g
Sodium: 233mg


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