Use fresh or frozen broccoli to create this Velveeta Broccoli Casserole with Ritz Crackers. With cheesy broccoli and crispy crumbs on top, it’s pure comfort food.
Warm and cheesy, with the wholesome addition of broccoli, then sprinkled with buttery cracker crumbs, this broccoli casserole has it all.
Velveeta Broccoli Casserole with Ritz Crackers is an old fashioned recipe that I found in a 1970s church cookbook. The original recipe called for Cheez Whiz (which you can use instead of Velveeta if you’d like), and it needed a few other updates. But otherwise, it was absolutely delightful.
The focus here is on the cheese, which sets is apart from my Easy Broccoli Casserole. Velveeta really does make the creamiest, cheesiest result here, so I recommend using either that or the Cheez Whiz.
Along with a few other sides like Easy Green Bean Casserole and Grandma’s Sweet Potato Casserole with Pecans, this Velveeta broccoli bake makes a tasty side dish for a special dinner or for the holidays!
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- You can use fresh or frozen broccoli for this casserole.
- We’ll make a cheese sauce using butter, onion, flour, and milk.
- Eggs bind it all together.
- Buttery Ritz cracker crumbs go on top for lots of crunch.
How to make Velveeta Broccoli Casserole with Ritz crackers
Start by cooking the broccoli. I use the microwave to keep it quick and easy. You can use either frozen or fresh broccoli for this recipe.
Cut the broccoli into florets, put in a large bowl, and pour ¼ cup water into the bowl. Cover and cook for 4 minutes on high, or until the broccoli is defrosted (if frozen) and crisp-tender (if fresh).
Drain the broccoli well (this prevents a watery casserole). If there is any remaining ice crystals on frozen broccoli, cook for 1 minute longer until those disappear.
Next, cut the Velveeta into cubes. This helps it incorporate into the sauce faster.
Then, heat butter in a large skillet, and cook the onion until soft.
Add the flour, and cook for 1 minute.
Add the salt, then whisk in the milk. Stir in the Velveeta and keep stirring until the cheese is melted.
Stir in the broccoli and eggs.
Then, pour into a greased casserole dish.
Place Ritz crackers (1 sleeve) in a resealable bag, and pound until crumbs form. I used a meat mallet, but a rolling pin, tin can, or wooden spoon works, too.
Mix the crumbs with melted butter, and sprinkle over the casserole.
Bake for 30–35 minutes, or until the crumbs are golden brown. Your Velveeta Broccoli Casserole is ready to serve!
Can I make Velveeta broccoli casserole ahead of time?
This recipe can easily be made up to one day ahead. Prepare the casserole as directed, but do NOT add the cracker crumbs to the top. Cover and refrigerate the casserole. Crush the crackers into crumbs (do not add the butter) and keep them in an airtight container.
When you’re ready to serve it, remove the casserole from the refrigerator, uncover, and let sit at room temperature for 20 minutes. Mix the Ritz crumbs with the butter, top the casserole, and bake as directed.
- Use Cheez Whiz instead of Velveeta
- Top the casserole with french fried onions (add them during the last 5 minutes of baking only)
- Top the casserole with crushed Cheez-Itz for an extra cheesy casserole
- Use half cauliflower/half broccoli
Frequently Asked Questions
The Velveeta is typically located in the cracker or chip aisle, along with the other shelf-stable dips/spreads.
You can freeze the baked casserole for up to two months, but keep in mind that the Ritz crackers will not be crispy when defrosted. You can always add more cracker crumbs to the top when reheating it to create a crispy casserole.
Place the casserole in the oven to reheat it. A mostly-full casserole dish can be reheated for 15–20 minutes, or individual portions can be reheated for 5–10 minutes. You can also microwave it (the crackers may not be as crisp).
More vegetable side dishes
Any of these would complement this Velveeta Broccoli Casserole well!
- Easy Green Bean Casserole
- Grandma’s Sweet Potato Casserole with Pecans
- Italian Green Beans
- Old Fashioned Zucchini Casserole
- Bacon Brussels Sprouts
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Velveeta Broccoli Casserole with Ritz Crackers
- 2 lbs frozen broccoli florets (can also use fresh)
- ½ cup (1 stick) butter, divided
- ¼ cup finely chopped yellow onion
- 1 tablespoon flour
- ½ cup milk
- 1 teaspoon salt
- 8 oz Velveeta, cut into 1-inch cubes
- 3 eggs, beaten
- 1⅓ cups crushed Ritz crackers (1 sleeve)
- Preheat oven to 350°F. Grease a 13×9 inch baking dish.
- Place broccoli in a large microwave-safe bowl. Pour ¼ cup water into the bottom, cover, and microwave on high for 4–5 minutes. The broccoli should be completely defrosted.
- Drain the broccoli well.
- Place 4 tablespoons of butter in a large skillet. Add the onion and cook for 4–5 minutes, or until the onion is very soft. Sprinkle in the flour and cook for 1 minute, stirring frequently.
- Whisk in the milk and salt. Cook for 2 minutes, or until thickened slightly. Stir in the Velveeta and cook until the Velveeta is melted and the mixture is smooth.
- Add the broccoli and beaten eggs to the Velveeta mixture. Stir to combine.
- Pour into the prepared dish.
- Melt the remaining 4 tablespoons butter. Place in a medium bowl, and stir in the crushed Ritz crackers. Sprinkle the mixture over the broccoli in the casserole dish.