This Simple Broccoli Casserole comes together with just 7 ingredients and no canned soup. We use sour cream to keep it creamy without the processed flavor. It takes about 20 minutes to prep, bakes in 35, and the buttery Ritz topping is what makes even picky eaters ask for seconds.
Broccoli Casserole Ingredients
- Fresh Broccoli - The star of the dish in my opinion. We've tested frozen and it didn't turn out as well for us, but a reader had a different experience. (reader note below for anyone who wants to try frozen anyway)
- Cheddar Cheese - Split in two: half stirred into the creamy base for flavor throughout, half sprinkled on top for that golden, melty layer.
- Sour Cream - Stands in for canned condensed soup, giving you a creamy, tangy base without the processed-soup flavor (cream of mushroom soup works as a swap too - see FAQ)
- Ritz Crackers - The buttery, crunchy topping that makes this feel like a real casserole instead of just baked broccoli.
- Garlic Seasoning - McCormick's Roasted Garlic and Herb is our go-to; it seasons the whole dish without needing a long list of individual spices.
- Salt & Pepper - Adjust to taste, since the cheese and crackers already bring some saltiness.
- Butter - Dabbed over the cracker topping so it browns and crisps in the oven instead of baking dry.
How to Make Broccoli Casserole
Start with about 24 ounces of fresh broccoli. Chop it into bite-size pieces, and I like to microwave it for 3 - 5 minutes before adding the other ingredients. You want it slightly tender, not mushy.
Step 1. Mix the sour cream, half of the shredded cheddar cheese, and the seasonings in a large bowl. Stir well.
Step 2. Add the prepared, drained broccoli and stir gently.
Step 3. Place the broccoli mixture into a casserole dish sprayed with non-stick spray.
Sprinkle the remaining cheese over the top.
Step 4. Crush one sleeve of Ritz crackers in a Zip-Loc bag. Sprinkle the crushed crackers over the broccoli and cheese.
Place small dabs of butter all over the top of the crushed crackers. Bake the cheesy broccoli casserole.
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This easy broccoli casserole is creamy, cheesy, simple, and delicious!
Mom Tips
- I like to use the big bag of broccoli from Costco to make this. I just trim up the pieces slightly.
- This recipe is a great holiday side dish.
- Reader Tip: While we've tested this with fresh broccoli, one reader shared that she used Birdseye frozen broccoli florets, trimmed and left to sit at room temperature before a quick microwave, with great results. Worth a try if that's what you have on hand. Thank you for the feedback, Amy!
Broccoli Casserole FAQ's
Yes! We've made this with fresh green beans instead of broccoli, and it turns out great. Follow the recipe exactly as written, just start by slightly cooking the green beans first, the same way you'd steam the broccoli.
Yes, sour cream and canned condensed soup are easily interchangeable in this recipe. We like sour cream because it skips the processed soup flavor, but if you prefer the classic casserole taste, cream of mushroom works well too.
Yes. Assemble the casserole up to a day ahead and refrigerate it, then add the cracker and butter topping right before baking so it stays crisp instead of getting soggy.
Yes, with one adjustment: prepare the casserole without the cracker topping, cover tightly, and freeze. Thaw in the refrigerator overnight, then add the crackers and butter and bake as directed. Check to make sure it is warmed through, if not give it a little more time. We don't recommend freezing it after baking. The topping doesn't hold up well once thawed.
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Complete Recipe
Simple Broccoli Casserole
Ingredients
- 24 ounces Broccoli cut into bite-size pieces
- 1 cup Sour Cream
- 1 cup Shredded Cheddar Cheese more or less to taste
- 1 ½ teaspoons Garlic 'n Herb Seasoning
- Salt and Pepper to taste.
- 32 Ritz Crackers one sleeve, crushed
- 2 Tablespoons Butter or margarine
Instructions
- Preheat the oven to 350-degrees.
- Chop the broccoli into bite-size pieces. Cook the broccoli in the microwave with a small amount of water for 3 - 5 minutes. Cook until just tender, not mushy. Drain.
- In a large bowl combine sour cream, half of cheese, garlic 'n herb seasoning, and salt and pepper. Stir well to combine. Add drained broccoli and stir. Put broccoli into a casserole dish that has been spray with non-stick spray.
- Sprinkle the remaining cheese over the top of the broccoli.
- Crush one sleeve of Ritz Crackers. Sprinkle the crackers on top of the broccoli mixture. Put small dabs of butter all over crackers.
- Bake at 350 degrees until golden brown, about 25-35 minutes.
Susi Winby says
Can I substitute cream of mushroom soup for the sour cream?
Keri says
I'm sure mushroom soup would work just fine. 🙂
Socoroco says
Hey!! Just wanted to say I tried this and it was great!! Had to add a little plain yogurt and half and half to the sour cream, and then used dried onion and mustard for spices because of course I didn’t have the right version/enough of anything and it was still great—thank you very much for posting!!! That’s how you know a recipe is good—when you do it all wrong and it’s still delicious.
Amy says
Excellent recipe, and so simple. I did use Birdseye Broccoli Florets. After letting the broccoli sit at room temperature for a while, I trimmed the stems & microwaved the frozen broccoli just a bit. Made this recipe for Thanksgiving and will be making it again for Christmas dinner.
Ann says
Hi, could this recipe be made the day or night before and refrigerated until baking.
Cook This Again Mom says
It should be fine. I would suggest waiting to add the crackers and butter right before baking.
Julie says
I would really like some broccoli cooked like this right now! And I'm still supposedly stuffed from a big lunch (I had leftover curry).
Linda says
Excellent
Jennifer Bowers says
Can you freeze this? Should I bake it first?
Keri says
I have not tried this myself, but I would suggest preparing the casserole except for adding the cracker topping. Cover tightly and freeze. When ready, thaw the casserole in the refrigerator overnight. Add the cracker and butter topping then bake as directed.
I don't think freezing after baking would be good. The cracker topping might not hold up well. Let me know how it works out.