Broccoli Cheese Casserole

A Broccoli Cheese Casserole made with fresh broccoli, onions, garlic, and cheddar in a creamy base all topped with melted cheddar and a buttery cracker crumb topping.

Course Side Dish

Cuisine American

Keyword broccoli and cheddar casserole, broccoli and cheese casserole, how to make broccoli and cheese casserole

Prep Time 20

Cook Time 35

Servings servings

Calories 416kcal

Author Beth Pierce

Ingredients

8 cups fresh broccoli florets
2 tablespoons butter
1 small onion chopped
3 cloves garlic minced
2 tablespoons flour
¼ teaspoon ground mustard
1 ¼ cups milk
Kosher salt and fresh ground black pepper to taste
2 cups shredded cheddar cheese
1 cup mayonnaise
2 large eggs lightly beaten
1 sleeve Ritz crackers crushed

Instructions

Preheat the oven to 350 degrees. Spray a 9x9 inch casserole dish with nonstick cooking spray.
Steam the broccoli for 4-5 minutes and drain it in a colander to drain. Chop it into bite-sized pieces.
Melt the butter in a large skillet over medium heat. Add the onion and cook until it is soft. Reduce the heat to medium-low and add the garlic. Cook for 1 minute while stirring. Sprinkle in the floor and cook for 2 minutes while stirring.
Stir in the ground mustard. Slowly stir in the milk. Cook for several minutes or until the mixture is smooth and slightly thickened. Season with salt and fresh ground black pepper to taste. Remove the mixture from the heat and let it cool.
In a large bowl combine the broccoli, cooled cream sauce, 1 1/4 cups shredded cheddar cheese, mayo, and eggs. Season with a little more salt and pepper. Spoon the broccoli mixture into the prepared baking dish. Top with the remaining cheddar cheese and crushed crackers. Bake for 35-40 minutes or until lightly browned on the top and heated through.

Notes

Use fresh or frozen broccoli. If using frozen skip the steaming step.
Any buttery cracker like Ritz will work. Crush them with a rolling pin in a zipper bag.
This dish is best eaten fairly promptly while it is warm and the crackers are crunchy.
If desired cream of chicken or cream of mushroom soup can be substituted for the butter, flour, ground mustard, and milk. Just use a little olive oil to saute the onion and garlic and then add it to the bowl with the other ingredients.
Other veggies to add include carrots, peas, green beans, or cauliflower.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave.

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