Ingredients
Scale
- 2 lbs fresh broccoli florets (cut into bite-sized pieces)
- 1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup salted butter, melted (divided)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1.5 cups Ritz crackers, crushed
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Preparation and Blanching. Preheat your oven to 350°F (175°C) if you are baking it immediately. If you are making this ahead of time, skip the preheating for now. Bring a large pot of salted water to a boil. Drop the broccoli florets into the water and blanch them for 2 to 3 minutes until they are bright green and slightly tender. Drain the broccoli thoroughly in a colander and pat it dry with paper towels. Removing excess moisture prevents the casserole from becoming watery. Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
- Step 2: Mixing the Creamy Base. In a large mixing bowl, combine the condensed soup, sour cream, 1/4 cup of the melted butter, garlic powder, onion powder, and black pepper. Whisk the ingredients until the mixture is smooth and well-combined. Fold in 1.5 cups of the shredded cheddar cheese. Add the blanched broccoli to the bowl and toss gently until every floret is evenly coated in the cheese sauce. Spread the mixture into your prepared baking dish in an even layer.
- Step 3: Topping and Baking. In a small bowl, mix the crushed Ritz crackers with the remaining 1/4 cup of melted butter and the Parmesan cheese. Sprinkle the remaining 1/2 cup of shredded cheddar over the broccoli mixture, then top with the buttery cracker crumbs. If baking now, place the dish in the oven for 30 to 35 minutes until the sauce is bubbly and the topping is golden brown. If making ahead, cover the dish tightly with foil and refrigerate for up to 24 hours. When you are ready to serve, bake it directly from the fridge, adding 5 to 10 minutes to the total cook time.
- Cook Time: 50 minutes