Southern Broccoli Casserole with Ritz Cracker Topping
Every Southern holiday spread needs a pan of broccoli casserole, the kind with a golden, buttery Ritz cracker topping that crackles when the serving spoon goes in. Frozen broccoli gets folded into a creamy cheddar sauce made with cream of mushroom soup and mayonnaise, then bakes under crushed Ritz crackers and melted butter. It takes about 15 minutes to put together and 30 minutes in the oven, and one 9×13 dish serves 8.
A Quick Look At The Recipe
- Recipe Name: Southern Broccoli Casserole with Ritz Cracker Topping
- Serves: 8 servings
- Main Ingredients: (12-ounce) bags frozen broccoli florets, (10.5-ounce) can cream of mushroom soup, mayonnaise, eggs, shredded sharp cheddar cheese, onion, garlic powder, salt
- Why You'll Love It: A cheesy Southern broccoli casserole with a creamy cheddar sauce and a buttery Ritz cracker topping. Make it ahead for Thanksgiving, Christmas or Sunday dinner.
This is the side dish that shows up at Thanksgiving, Christmas, church suppers and Sunday dinner, and it earns its spot because it’s so forgiving. You can use frozen or fresh broccoli, put the whole thing together a day ahead, and add the cracker topping right before it goes in the oven. If you’re already planning your Thanksgiving menu, this one can sit right next to the Jiffy corn casserole and nobody will have to choose.
Why This Broccoli Casserole Works
The sauce does double duty. Cream of mushroom soup and mayonnaise make it rich and creamy, and two beaten eggs help it set up as it bakes, so you get neat spoonfuls instead of broccoli swimming in sauce. Most of the cheddar goes into the sauce and the rest goes on top, which means you get cheese in every bite and a melty layer right under the crackers.
Tossing the crushed Ritz crackers in melted butter before they go on is what gives you that crisp, golden top. Dry crackers sprinkled straight on tend to stay pale.
What You Need for Broccoli Cheese Casserole
- Frozen broccoli florets: Two 12-ounce bags. You can use about 6 cups of fresh florets instead, steamed or blanched until just tender.
- Cream of mushroom soup: One 10.5-ounce can gives the sauce its classic flavor.
- Mayonnaise and eggs: The mayo keeps it creamy and the eggs help it hold together when you scoop it.
- Sharp cheddar: Two cups, divided. Sharp cheddar stands up to the creamy sauce better than mild.
- Onion: Dice it finely so it softens as the casserole bakes.
- Ritz crackers and butter: One sleeve of crackers, crushed and tossed with melted butter for the topping.
Helpful Tips Before You Start
- Drain the broccoli really well after cooking. Extra water is what makes a broccoli casserole runny.
- Cook the broccoli only until it’s just tender, since it keeps cooking in the oven.
- Crush the crackers right in the sleeve or in a bowl with your hands. You want small pieces with a few bigger crumbs for crunch.
- To make it ahead, assemble the broccoli mixture in the baking dish, cover it and refrigerate it. Add the cracker topping just before baking.
How to Make Southern Broccoli Casserole
1Get the dish ready
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2Cook and drain the broccoli
Cook the frozen broccoli according to the package directions until just tender, then drain it well.
3Stir up the cheese sauce
In a large bowl, stir together the cream of mushroom soup, mayonnaise, eggs, 1 1/2 cups of the cheddar, onion, garlic powder, salt and pepper.
4Fold in the broccoli
Add the drained broccoli and gently stir until every piece is coated.
5Spread it out and add cheese
Spread the broccoli mixture evenly in the baking dish and sprinkle the remaining 1/2 cup of cheddar on top.
6Make the Ritz topping
In a small bowl, toss the crushed Ritz crackers with the melted butter, then sprinkle them evenly over the casserole.
7Bake and rest
Bake uncovered for 25 to 30 minutes, until it’s hot and bubbly and the cracker topping is golden brown. Let it rest for 5 to 10 minutes before serving.
What to Serve with Broccoli Casserole
At Thanksgiving, broccoli casserole belongs next to an overnight turkey with plenty of old-fashioned turkey gravy, crock pot cornbread dressing and candied sweet potatoes. At Christmas, I’d set it beside a brown sugar glazed ham and a basket of homemade dinner rolls.
It’s just as good on a regular weeknight with a crock pot turkey breast or a pan of homemade mashed potatoes. For more holiday sides, take a look at my Thanksgiving side dish recipes and make-ahead Thanksgiving dishes.
Easy Ways to Change It Up
- Broccoli rice casserole: A lot of Southern families stir cooked white rice in with the broccoli to make it heartier. Fold it in with the broccoli in step 4.
- Fresh broccoli: Use about 6 cups of fresh florets, steamed or blanched until just tender and drained well.
Broccoli Casserole FAQs
Can I make broccoli casserole ahead of time?
Assemble the broccoli mixture in the baking dish, cover it and keep it in the fridge. Add the buttered cracker topping just before it goes in the oven so it stays crisp.
Can I use fresh broccoli instead of frozen?
Use about 6 cups of fresh broccoli florets. Steam or blanch them until just tender, then drain them well before stirring them into the sauce.
Why is my broccoli casserole watery?
Usually the broccoli wasn’t drained well enough. Frozen broccoli holds onto a lot of water, so let it sit in the colander for a few minutes and give it a gentle shake before you add it to the sauce.
Southern Broccoli Casserole with Ritz Cracker Topping
Ingredients
- 2 (12-ounce) bags frozen broccoli florets
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup mayonnaise
- 2 large eggs lightly beaten
- 2 cups shredded sharp cheddar cheese divided
- 1/2 cup onion finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sleeve Ritz crackers crushed
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Cook the broccoli according to the package directions until just tender. Drain well.
- In a large bowl, stir together the cream of mushroom soup, mayonnaise, eggs, 1 1/2 cups of the cheddar cheese, onion, garlic powder, salt and pepper.
- Add the drained broccoli and gently stir until evenly coated.
- Spread the broccoli mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 25 to 30 minutes, until hot and bubbly and the cracker topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- Fresh broccoli: Substitute about 6 cups fresh broccoli florets. Steam or blanch until just tender before adding to the casserole.
- Drain the broccoli well: Excess water can make the casserole runny.
- Make ahead: Assemble the broccoli mixture in the baking dish, cover and refrigerate. Add the cracker topping just before baking.