Even your pickiest eaters will love broccoli when it comes to the table in the form of this easy recipe!
Looking for another side dish? This summer squash casserole is one of our favorites!
❤️ Why you'll love it
- You can assemble it up to 2 days ahead of time and refrigerate. Add the cracker crumbs, and bake when ready to serve.
- It only takes 10 minutes to prep - and even less if you use frozen broccoli - but beware, frozen broccoli must be drained throughly or it will make the dish water.
- Add diced cooked chicken and it becomes a main dish!
Gooey, cheesy broccoli in a rich sauce that's seasoned with Ranch mix and then topped with buttery, crispy cracker crumbs is out of this world delicious!
Add this broccoli cheese casserole as a side dish and watch it disappear!
🧾 Ingredients
You can use either fresh or frozen broccoli for this yummy side dish.
🔪 Instructions
- Mix the cooked broccoli and pimentos.
- Soften the cream cheese and whisk it together with the milk and Ranch seasoning.
- Stir in the grated Cheddar.
- Pour the mixture over the broccoli and stir to coat.
- Spoon the mixture into a greased casserole dish.
- Crumble the crackers and stir in the butter.
- Sprinkle over the casserole.
- Bake until golden - about 20 minutes.
🥫 Storage
You can assemble this broccoli casserole and store in the refrigerator for up to 2 days before baking. Don't add the crumbs until you're ready to bake.
Leftovers should be covered with plastic wrap and stored in the refrigerator for up to 4 days.
You can freeze the unbaked casserole without the crumb topping but the topping doesn't freeze well at all - it gets soggy.
💭 Tips
Expert Tip: This is also good when made with asparagus, green beans, or cauliflower.
- Use bacon grease instead of butter to stir into the cracker crumbs. YUM!
- Sharp Cheddar is delicious in this recipe but use whatever you like.
- If you are using frozen broccoli you won't need to cook it but you will need to thaw it first. You can do this by leaving it in the refrigerator overnight or putting it in a colander and pouring hot water over it a few times.
- If you use frozen broccoli make sure to drain it very well and pat it dry so it doesn't make your casserole watery.
👩🍳 FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
Yes. You'll want to cook the broccoli until just tender but not mushy. It will continue to cook in the oven.
It will be fine for up to 4 days as long as it's tightly covered.
If a casserole has been assembled ahead of time and refrigerated you'll probably need to add about 10 minutes to the total baking time to ensure that it's heated all the way through.
Related recipes
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If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Broccoli Casserole with Ritz Crackers
Print Add to CollectionEquipment Needed
Ingredients
- 1 pound broccoli
- 4 ounces pimentos
- 8 ounces cream cheese
- ½ cup milk
- 1 ounce ranch salad dressing & seasoning mix
- 2 cups shredded Cheddar cheese
- 15 Ritz crackers, about 1 sleeve, crumbled
- 1 tablespoon butter, melted
Instructions
- Heat oven to 350°F.
- Grease a 2 quart casserole dish.
- Cook the broccoli in salted water until tender but not mushy.
- Drain.
- Place cream cheese and milk in a microwave safe glass bowl.
- Microwave on high about 30 seconds, or just until the cream cheese is softened.
- Add the packet of Ranch dressing and whisk until smooth.
- Stir in the Cheddar cheese.
- Mix the cooked, drained broccoli with the pimentos in a large bowl.
- Pour the cheese mixture over the broccoli and mix gently.
- Spoon into the prepared casserole dish.
- Pour the melted butter into the cracker crumbs and mix.
- Sprinkle over the broccoli mixture.
- Bake 25 to 30 minutes or until hot and bubbly.
Notes
- Use bacon grease instead of butter to stir into the cracker crumbs. YUM!
- Sharp Cheddar is delicious in this recipe but use whatever you like.
- If you are using frozen broccoli you won't need to cook it but you will need to thaw it first. You can do this by leaving it in the refrigerator overnight or putting it in a colander and pouring hot water over it a few times.
- If you use frozen broccoli make sure to drain it very well and pat it dry so it doesn't make your casserole watery.
Doris Giddens
I'm proud of the recipes and going to try them