Cheesy Broccoli Casserole with Ritz Topping
Broccoli casserole with fresh blanched broccoli, sharp cheddar, a tangy sour cream base, and a buttery Ritz cracker topping.
Servings: 10 servings
Ingredients
- 8 cups fresh broccoli florets about 2 lbs, cut into bite-size pieces
- 1 tbsp salt for the cooking water
- 1 tbsp butter
- 1 small yellow onion finely diced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 large egg beaten
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar 8 oz block, divided
- 1 sleeve Ritz crackers crushed, about 1 1/2 cups
- 3 tbsp butter melted
Instructions
- Heat the oven and the water: Heat the oven to 350°F and grease a 9x13 baking dish. Bring a large pot of water to a boil with the 1 tablespoon of salt.
- Blanch and dry the broccoli: Add the broccoli florets and boil 3 minutes, until they turn bright green and a fork goes in with some resistance left. Drain in a colander, then spread them on a clean kitchen towel to dry while you mix the sauce.
- Soften the onion: Melt the 1 tablespoon of butter in a small skillet over medium heat and cook the onion 4-5 minutes, until soft and translucent.
- Mix the sauce: Whisk the cream of mushroom soup, sour cream, mayonnaise, egg, garlic powder, 1/2 teaspoon salt, and black pepper in a large bowl until smooth. Stir in the cooked onion and 1 1/2 cups of the cheddar.
- Fold and fill: Fold the dried broccoli into the sauce until every floret is coated. Spread it into the greased baking dish and scatter the remaining 1/2 cup of cheddar over the top.
- Bake: Bake uncovered 25 minutes, until the edges bubble and the center is set.
- Add the crackers and finish: Toss the crushed Ritz crackers with the 3 tablespoons of melted butter until the crumbs look damp, scatter them over the casserole, and bake 10 minutes more, until the topping is deep golden and the center reads 165°F. Let it stand 5 minutes before serving.
Notes
Blanch the broccoli only 3 minutes and dry it well before it meets the sauce, or the casserole turns watery underneath. Add the buttered cracker crumbs for the last 10 minutes only so they stay crisp instead of steaming soft. The base contains a raw egg, so bake until the center reaches 165°F. Reheat leftovers to 165°F.