Broccoli Cheddar Casserole
Meet your new favorite side dish, Broccoli Cheese Casserole! Made with creamy homemade cheese sauce and topped with buttery Ritz crackers, this easy recipe is pure comfort food perfection.
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Ingredients
- 8 ounces sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 1 cup half-and-half
- 2 pounds fresh broccoli florets
Buttery Cracker Topping
- ¼ cup unsalted butter, melted
- 30 buttery crackers, like Ritz (crushed)
Instructions
- Preheat the oven to 350°F.
- Shred the 8 ounce block of cheddar cheese, this should produce about 2 1/2 cups of shredded cheese. Measure out 1/4 cup of shredded cheese, then set the rest aside.
- Add the 2 tablespoons butter to a large skillet on the stove over medium-high heat, once melted, add the garlic and saute for 1 minute.
- Add the salt, pepper, paprika and cornstarch, stir to combine and cook for 3-4 minutes.
- Add the chicken broth to the skillet, stir to combine everything, then simmer 1-2 minutes.
- Reduce the heat on the stove to medium-low and add the half-and-half. Simmer on the stove for 6-8 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the shredded cheese, reserving ¼ cup for topping the casserole
- Add the broccoli florets to a large oven-safe baking dish. I used a 9 inch by 13 inch casserole dish.
- Cover with the creamy, cheesy sauce from the skillet. Toss until the broccoli florets are coated in the sauce.
- In a small bowl, combine the melted butter, crushed crackers and reserved ¼ cup shredded cheddar cheese. Sprinkle the cracker topping evenly over the casserole.
- Place in the oven and bake, uncovered, for 30 minutes.
Notes
- Vegetarian Option - to make this recipe vegetarian, simply use vegetable broth instead of chicken broth.
- Low Carb Option - omit the buttery cracker topping. Simply top the casserole with the reserved 1/4 cup shredded cheddar cheese. This will reduce the carbs per serving from 19, down to 12 and the net carbs down to 9 per serving.
- Gluten Free Option - use the low carb option above, or replace the buttery crackers with a gluten free cracker or gluten free panko breadcrumbs.
- Storage and reheating - store leftovers in an airtight container in the fridge for up to 7 days. If reheating a single portion, you can use the microwave, but I like to reheat the casserole in the oven to keep the cracker crust crispy.
Nutrition Facts
Calories 337kcal (17%)Carbohydrates 19g (6%)Protein 12g (24%)Fat 25g (38%)Saturated Fat 14g (70%)Polyunsaturated Fat 2gMonounsaturated Fat 6gCholesterol 62mg (21%)Sodium 742mg (31%)Potassium 451mg (13%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 1426mg (29%)Vitamin C 102mg (124%)Calcium 310mg (31%)Iron 1mg (6%)
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