Creamy Velveeta Broccoli Casserole Recipe

Velveeta Broccoli Casserole with Ritz Crackers is a comforting, cheesy side that pairs tender broccoli with a smooth Velveeta cheese sauce and a crisp, buttery cracker topping. It’s easy to make with fresh or frozen broccoli, and you can even swap in cauliflower or mix the two for a variation.

Kate’s Recipe Rundown

Tender broccoli, creamy cheese, and a buttery cracker crumb topping come together perfectly in this classic casserole.

This Velveeta Broccoli Casserole with Ritz Crackers came from a vintage church cookbook. The original used Cheez Whiz, which is an acceptable alternative, but Velveeta yields the creamiest result.

Velveeta gives the smoothest cheese sauce, so I recommend it or Cheez Whiz if you prefer.

Paired with other classic sides, this casserole is a great addition to holiday meals or any special dinner.

Enjoy! Kate

Ingredients

• You can use fresh or frozen broccoli for this casserole; frozen is convenient and works well when fully defrosted.
• The cheese sauce is made with butter, chopped onion, flour, and milk to create a savory, smooth base.
• Eggs help bind the casserole so it slices neatly when served.
• Buttery Ritz cracker crumbs make a crunchy topping; substitute Cheez-Its or French fried onions for a different texture or flavor.
• This recipe uses 1 pound (8 oz) Velveeta cut into cubes for a rich, melty sauce.

How to make Velveeta Broccoli Casserole with Ritz crackers

1. Preheat the oven to 350°F and grease a 13×9-inch baking dish.
2. Cut the Velveeta into 1-inch cubes. Place the broccoli in a large microwave-safe bowl, add 1/4 cup water, cover, and microwave on high for 4–5 minutes until thawed and crisp-tender (if using frozen) or just tender (if using fresh). Drain well.
3. In a large skillet, melt 4 tablespoons (1/4 cup) butter over medium heat. Add the finely chopped onion and cook 4–5 minutes until very soft. Stir in 1 tablespoon flour and cook 1 minute, stirring.
4. Whisk in 1/2 cup milk and 1 teaspoon salt. Cook 1–2 minutes until slightly thickened, then stir in the Velveeta cubes and heat until fully melted and smooth.
5. Remove from heat and fold in the drained broccoli and 3 beaten eggs until combined. Pour the mixture into the prepared baking dish.
6. Place 1 sleeve (about 1⅓ cups) Ritz crackers in a resealable bag and crush into crumbs (use a meat mallet, rolling pin, or heavy pan). Melt the remaining 4 tablespoons butter, toss with the cracker crumbs, and sprinkle evenly over the casserole.
7. Bake 30–35 minutes at 350°F until set and the topping is golden. Serve immediately.

Make Ahead Instructions

You can assemble this casserole up to one day ahead. Prepare it through the step where you pour the broccoli-cheese mixture into the baking dish, but do not add the cracker topping. Cover and refrigerate.

Store crushed crackers (unbuttered) in an airtight container separately. When ready to bake, let the casserole sit at room temperature about 20 minutes, mix the crumbs with melted butter, top the casserole, and bake as directed.

Variations

• Swap Velveeta for Cheez Whiz for a slightly different texture and flavor.
• Top with French fried onions during the last 5 minutes of baking for a classic crunch.
• Use crushed Cheez-Its for an extra cheesy, savory topping.
• Try half broccoli, half cauliflower for a milder, varied vegetable mix.

More Classic side dishes

These classic sides pair well with the broccoli cheese casserole:

• 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

A creamy, cheesy broccoli casserole topped with buttery Ritz cracker crumbs—easy to make and a favorite side for family dinners or holidays.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ingredients

• 2 lbs frozen broccoli florets (can also use fresh)
• 1/2 cup (1 stick) butter, divided
• 1/4 cup finely chopped yellow onion
• 1 tablespoon flour
• 1/2 cup milk
• 1 teaspoon salt
• 8 oz Velveeta, cut into 1-inch cubes
• 3 eggs, beaten
• 1 1/3 cups crushed Ritz crackers (about 1 sleeve)

Instructions

• Preheat oven to 350°F. Grease a 13×9-inch baking dish.
• Place broccoli in a large microwave-safe bowl with 1/4 cup water, cover, and microwave on high for 4–5 minutes until thawed and tender. Drain well.
• Melt 4 tablespoons butter in a large skillet. Add onion and cook 4–5 minutes until very soft. Sprinkle in flour and cook 1 minute, stirring.
• Whisk in milk and salt, cook 1–2 minutes until slightly thickened. Stir in Velveeta and heat until smooth.
• Remove from heat and stir in the drained broccoli and beaten eggs. Pour into the prepared dish.
• Melt remaining 4 tablespoons butter, mix with crushed Ritz crackers, and sprinkle over the casserole.
• Bake 30–35 minutes at 350°F until set and the topping is golden. Serve immediately.

Notes

Make sure the broccoli is completely defrosted before adding it to the cheese sauce. Cheez Whiz can be used instead of Velveeta. For topping variations, use crushed Cheez-Its or French’s fried onions (add fried onions in the last 5 minutes of baking). Try half broccoli/half cauliflower for a different twist. Reheat in the oven for best texture; the microwave works but the topping may soften.

Nutrition

Calories: 291 kcal | Carbohydrates: 19 g | Protein: 12 g | Fat: 19 g | Sodium: 987 mg

More Veggie Sides