Broccoli Cheese Casserole

This Broccoli Cheese Casserole is a favorite side dish in our home! I often add cauliflower if I have some in the fridge. This cheese rich dish is a great feature for June is Dairy Month and the Ritz crackers and butter on top add a great crunch and buttery flavor.

When preparing for my month of June is Dairy Month recipes, I emailed some friends for more recipes and a similar recipe to this showed up in my inbox from my friend Emily. I guess we aren’t the only family that loves this dish!

5 from 1 reviews
Broccoli Cheese Casserole
Prep time
Cook time
Total time
Serves: 6
  • 2 10 oz. pkgs. of frozen broccoli or use 1½ to 2 heads of fresh broccoli
  • ½ tsp. garlic, minced
  • 4 Tbsp. butter, divided
  • 2 Tbsp. flour
  • 1 cup milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 oz. cream cream, softened
  • ½ cup cheddar cheese
  • 1 cup Ritz crackers, crushed
  1. Blanche broccoli until al dente and drain well. Add garlic to broccoli and place in a greased 1 quart casserole dish.
  2. Melt 2 Tbsp. butter over low heat and add flour, stir until smooth. Cook for 1 minute.
  3. Gradually add milk, salt and pepper and cook over medium heat, stir until mixture thickens.
  4. Add cream cheese and cheddar cheese and melt.
  5. Pour cheese mixture over broccoli to cover and gently stir.
  6. Melt 2 Tbsp. butter and stir in crushed Ritz crackers. Top broccoli and cheese with cracker crumbs.
  7. Bake at 350 degrees F for 40 mins.


Broccoli Casserole 2

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