Cheesy Broccoli Bake with Crushed Crackers
A comforting and easy casserole featuring tender broccoli florets enveloped in a rich, velvety cheese sauce, topped with buttery cracker crumbs for a delightful crunch.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyEasy
- Servings12
This broccoli cheese and cracker casserole is a delightful side dish perfect for holiday gatherings or a comforting weeknight meal. It combines the goodness of fresh broccoli with a decadent, smooth cheese sauce, all brought together by the satisfying crunch of buttery crackers.
The simplicity of this recipe makes it a go-to for busy cooks. It comes together quickly, offering a flavorful and satisfying dish that’s sure to be a crowd-pleaser.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 350°F. Put the crackers into a large zip-top bag and lightly crush them, ensuring some larger pieces remain. Set aside.
- Briefly blanch the broccoli florets in boiling water for 1 minute. Drain them well and set aside.
- In a large pot, combine the Velveeta cheese chunks, milk, heavy cream, salt, pepper, and cayenne pepper. Heat over medium heat, stirring occasionally, until the cheese is completely melted and the sauce is smooth. Stir in the Dijon mustard, if you are using it.
- Add the blanched broccoli to the cheese sauce and stir in half of the crushed cracker crumbs. Mix gently to combine. Pour this mixture into a greased 13x9-inch baking dish. Sprinkle the remaining cracker crumbs evenly over the top and finish with a generous dusting of black pepper.
- Bake for 15 to 20 minutes, or until the topping is golden brown and the casserole is bubbling hot.
💡 Tips
- For a richer flavor, you can use a mix of cheeses like cheddar or Gruyere along with the Velveeta.
- Ensure the broccoli is well-drained after blanching to prevent a watery casserole.
- If you don't have round butter crackers, any similar buttery cracker will work.
Inspired by a recipe from The Pioneer Woman