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Cheddar Broccoli Casserole with Crispy Ritz Cracker Topping

Cheddar broccoli casserole combines tender broccoli with a creamy cheddar and mushroom soup filling, finished with a buttery Ritz cracker topping. It bakes until bubbling around the edges with a golden, crisp topping.
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Prep Time 15 minutes
Cook Time 39 minutes
resting 5 minutes
Total Time 59 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 349
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 lb broccoli florets
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup sour cream
  • 2 cup cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
For the topping
  • 1 sleeve Ritz crackers about 1.5 cups crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Preheat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Bring a large pot of water to a boil, add the broccoli, and cook for 3 to 4 minutes, until bright green and crisp-tender; drain very well.
  4. Stir together the condensed soup, sour cream, cheddar, garlic powder, and black pepper in a large bowl.
  5. Fold in the drained broccoli.
  6. Spread the mixture in the prepared dish.
Add the topping and bake
  1. Crush the Ritz crackers into coarse crumbs.
  2. Stir the crumbs with the melted butter.
  3. Sprinkle the cracker mixture evenly over the casserole.
  4. Bake for 30 to 35 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
  5. Let rest for 5 minutes before serving.

Notes

Drain the broccoli very well to keep the casserole from becoming watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture may soften. For a gluten-free option, use gluten-free crackers and check that the condensed soup is gluten-free.