Creamy Broccoli Cheddar Casserole with Buttery Cracker Topping

Why You’ll Love This Recipe

• Classic broccoli–cheddar comfort with a creamy, velvety sauce that never feels heavy.
• Buttery cracker topping bakes up golden and crisp for irresistible contrast.
• Approachable technique with reliable results—great for weeknights or potlucks.
• Make-ahead and freezer-friendly for stress-free entertaining.

Grocery List

• Produce: 2 lb broccoli, fresh chives or parsley (garnish)
• Dairy: Sharp cheddar (12 oz), whole milk, heavy cream, unsalted butter, Parmesan (optional)
• Pantry: Buttery round crackers, all-purpose flour, Dijon mustard, garlic powder, onion powder, sweet paprika, red pepper flakes (optional), kosher salt, black pepper, nonstick spray

Full Ingredients

For the broccoli base

• 2 lb broccoli, cut into bite-size florets (about 8 cups; include peeled, chopped stems if you like)
• 1 tbsp kosher salt (for blanching water)

For the cheddar sauce

• 4 tbsp unsalted butter (56 g)
• 1/4 cup all-purpose flour (30 g)
• 2 cups whole milk (480 ml)
• 1/2 cup heavy cream (120 ml)
• 12 oz sharp cheddar, freshly grated and divided (340 g; use 10 oz in sauce, 2 oz for topping)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sweet paprika
• Pinch red pepper flakes (optional)
• 1 1/4 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper

For the cracker topping

• 1 1/2 cups lightly crushed buttery round crackers (about 1 sleeve; 85–95 g)
• 3 tbsp unsalted butter, melted
• 2 tbsp finely grated Parmesan (optional)

For garnish

• 2 tbsp chopped fresh chives or flat-leaf parsley

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Set a large bowl of ice water nearby for shocking the broccoli after blanching.

Step 2: Blanch and dry the broccoli

Bring a large pot of well-salted water (about 1 tbsp salt) to a boil. Add the broccoli florets and cook until bright green and just crisp-tender, 2 to 3 minutes. Immediately transfer to the ice bath to stop the cooking. Drain thoroughly and spread on a clean towel; pat very dry. Removing excess moisture keeps the sauce silky and prevents a watery casserole.

Step 3: Make the cracker topping

In a medium bowl, combine the crushed crackers with the melted butter (and Parmesan, if using). Toss until evenly coated and clumpy. Set aside.

Step 4: Build a smooth cheddar sauce

In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour and cook, whisking constantly, 1 to 2 minutes until the roux smells toasty but is not browned. Gradually whisk in the milk and cream, a splash at a time at first, until smooth. Simmer, whisking often, until thick enough to coat a spoon, 4 to 6 minutes. Remove from heat. Whisk in Dijon, garlic powder, onion powder, paprika, red pepper flakes (if using), salt, and pepper.

Off the heat, add 10 oz of the grated cheddar in small handfuls, whisking gently until melted and velvety. Avoid boiling after the cheese goes in to prevent a grainy sauce.

Step 5: Combine broccoli and sauce

In a large mixing bowl, toss the well-dried broccoli with the warm cheddar sauce until every floret is generously coated. Taste and adjust seasoning if needed.

Step 6: Assemble and bake

Spread the broccoli-and-cheese mixture in the prepared baking dish. Sprinkle the remaining 2 oz cheddar evenly over the top, then scatter the buttery cracker crumbs all over. Bake until the casserole is bubbling at the edges and the topping is golden, 20 to 25 minutes. For extra color, broil 1 to 2 minutes, watching closely.

Step 7: Rest and garnish

Let the casserole rest for 10 minutes to set for cleaner slices. Finish with chopped chives or parsley. Serve warm.

Pro Tips

• Grate your own cheddar. Pre-shredded cheese contains anti-caking agents that can make the sauce less smooth.
• Keep the broccoli slightly underdone when blanching; it will finish cooking in the oven and stay vibrant and tender.
• Dry the florets thoroughly so the sauce clings and the casserole is never watery.
• Melt cheese off the heat and in batches for a silky, non-grainy sauce.
• Add the cracker topping right before baking to keep it crisp and buttery.

Variations

• Chicken and Rice: Fold in 2 cups cooked white rice and 1 1/2 cups chopped cooked chicken with the broccoli, and increase milk by 1/2 cup for extra creaminess.
• Gluten-Free: Use gluten-free crackers and replace the flour with 2 1/2 tbsp cornstarch whisked into the cold milk before heating.
• Jalapeño-Pepper Jack Twist: Add 1 to 2 minced jalapeños to the sauce and swap 4 oz of cheddar for pepper jack for gentle heat.

Storage & Make-Ahead

Refrigerate leftovers, covered, for 3 to 4 days. Reheat at 350°F (175°C) for 15 to 20 minutes until hot, or microwave individual portions. For make-ahead, assemble the casserole without the cracker topping, cover, and refrigerate up to 24 hours. Add topping just before baking; bake 30 to 35 minutes since it starts cold. To freeze, assemble without the topping, wrap tightly, and freeze up to 2 months. Thaw overnight, add topping, and bake 35 to 40 minutes, or bake from frozen covered for 45 minutes, then uncover and bake 10 to 15 minutes more to crisp.

Nutrition (per serving)

Approximate: 460 calories; 17 g protein; 31 g fat; 27 g carbohydrates; 3 g fiber; 950 mg sodium. Values will vary based on brands and exact measurements.