Velveeta Broccoli Casserole
Velveeta Broccoli Casserole with Ritz Crackers is a cheesy combination of broccoli and Velveeta, topped with crispy cracker crumbs. You can make it with fresh or frozen broccoli, or even cauliflower!
Tender broccoli, creamy cheese, and a buttery cracker crumb topping come together perfectly in this classic casserole!
I found this recipe for Velveeta Broccoli Casserole with Ritz Crackers in a 1970s church cookbook. The original recipe called for Cheez Whiz (which you can use instead of Velveeta if you’d like).
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 casserole makes a tasty side dish for a special dinner or for the holidays.
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Ingredients
- You can use fresh or frozen broccoli for this casserole.
- We’ll make a cheese sauce using butter, onion, flour, and milk. The onion adds a nice savory flavor to the finished dish.
- Eggs bind it all together.
- Buttery Ritz cracker crumbs go on top for lots of crunch. You can use Cheez-itz if you want to change it up!
- You’ll need a full pound of Velveeta here. If you happen to buy the 2-pound box, make these Hanky Panky Appetizers as a starter!
How to make Velveeta Broccoli Casserole with Ritz crackers
- Cut the Velveeta into cubes. Then, ut 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 well.
- Cook the butter and onion in a skillet until the onion is soft. Add the flour and cook for one minute.
- Whisk in the milk and salt, then stir in the Velveeta. Cook until the Velveeta is melted.
- Stir in the broccoli and eggs.
- 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 at 350°F.
Make Ahead Instructions
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.
Variations
- 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
More Classic side dishes
Any of these classic sides would complement this broccoli cheese casserole well!
- Easy Green Bean Casserole
- Grandma’s Sweet Potato Casserole with Pecans
- Italian Green Beans
- Old Fashioned Zucchini Casserole
- Scalloped Pineapple
- Old Fashioned Mac and Cheese
📖 Recipe
Velveeta Broccoli Casserole with Ritz Crackers
Ingredients
- 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)
Instructions
- 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.
- Bake for 30–35 minutes at 350°F. Serve right away.
how long do you bake it?
I’m so sorry that got cut off! It’s 30–35 minutes at 350°F. I’ve fixed the recipe.