Tender Broccoli Cheese Bake (Printable Version)

Broccoli baked in rich cheese sauce topped with golden buttery crackers. Comforting side dish.

# What You Need:

→ Vegetables

01 - 5 cups broccoli florets (fresh or frozen, about 2 medium heads)

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground nutmeg (optional)

→ Topping

12 - 1 sleeve Ritz crackers (about 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted

# How-To:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 to 3 minutes until bright green and tender. Drain well and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for an additional minute.
04 - Sprinkle in flour and cook, stirring constantly, for 1 minute. Gradually whisk in whole milk until smooth.
05 - Cook the mixture, whisking continuously, until the sauce thickens, approximately 2 to 3 minutes. Remove from heat and blend in sour cream, shredded cheddar cheese, salt, pepper, and nutmeg until the cheese melts and the sauce is smooth.
06 - Gently mix the blanched broccoli with the cheese sauce in a large bowl. Transfer evenly into the prepared baking dish.
07 - In a small bowl, combine crushed Ritz crackers with melted butter. Sprinkle this mixture evenly over the broccoli and cheese layer.
08 - Bake uncovered for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling.
09 - Allow the dish to rest for 5 minutes before serving to settle flavors.

# Expert Advice:

01 -
  • It's deceptively elegant for a weeknight side, but fancy enough to anchor any holiday table.
  • The contrast between tender broccoli and that crispy, salty cracker topping never gets old.
  • You can have it in the oven in less time than it takes to set the table.
02 -
  • Don't skip the blanching step for fresh broccoli—raw broccoli releases water as it bakes and makes the whole casserole watery and sad.
  • Stir the cheese sauce off the heat after adding dairy so the heat doesn't break the creaminess; patience here pays off.
  • Crush the crackers by hand rather than in a food processor so you get varied texture and some pieces stay crispy instead of turning into paste.
03 -
  • Taste the sauce before adding the broccoli and adjust seasoning—it's much harder to fix once everything's mixed.
  • Use a sharp cheddar with real punch; the casserole will taste generic without it, and that defeats the whole purpose.
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