Description

This Broccoli Cheese & Cracker Casserole is a delightful blend of creamy cheese sauce, tender broccoli, and a crunchy cracker topping. It’s the perfect comfort food for any occasion, whether you’re serving it as a side dish at a family dinner or bringing it to a potluck. The combination of rich, melty Velveeta cheese and crispy, buttery crackers creates a dish that is both satisfying and flavorful. With just the right amount of spice from cayenne pepper and the tangy kick of Dijon mustard, this casserole will quickly become a household favorite.

Ingredients

Scale

Fresh or frozen broccoli florets (approx. 4 cups)
12 oz Velveeta cheese, cut into chunks
1 cup milk
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional, adjust to taste)
1 tbsp Dijon mustard (optional)
2 cups crushed crackers (e.g., Ritz or gluten-free variety)
Butter or non-stick spray for greasing the baking dish

Instructions

Preheat the oven to 350°F (175°C).
Place the crackers in a large plastic zip-top bag and crush them slightly, leaving some large chunks. Set aside.
Bring a pot of water to a boil and plunge the broccoli into the water for 1 minute. Strain and immediately transfer to an ice bath to blanch. Set aside.
In a large pot, melt the Velveeta cheese with milk and cream over medium heat, stirring constantly until smooth.
Add salt, pepper, cayenne, and Dijon mustard to the cheese sauce, stirring well to combine.
Stir in the blanched broccoli and half of the crushed crackers into the cheese sauce. Mix until evenly distributed.
Pour the mixture into a greased 13-by-9-inch baking dish. Top with the remaining cracker crumbs and sprinkle with additional black pepper, if desired.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the casserole is bubbly.
Let the casserole rest for 5 minutes before serving.

Notes

This casserole can be easily customized to suit your dietary needs or preferences. For a gluten-free version, simply use gluten-free crackers. You can also substitute Velveeta with other cheeses like cheddar or Monterey Jack for a different flavor profile. To make this dish ahead of time, prepare the casserole without the cracker topping, cover it, and refrigerate for up to 24 hours. Add the cracker topping just before baking to maintain its crunchy texture.