Description

This Velveeta Broccoli Casserole is a creamy, cheesy, and comforting side dish that combines tender broccoli florets with melted Velveeta and sharp cheddar cheese, all topped with a buttery, crunchy Ritz cracker topping. It’s easy to make, great for family dinners or potlucks, and reheats beautifully for delicious leftovers.

Ingredients

Units Scale

Vegetables

32 ounces frozen broccoli florets

Seasonings

1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Cheeses

16 ounces Velveeta Cheese (half of a large block), cut into 1-inch cubes
1 cup sharp cheddar cheese, shredded

Topping

1 sleeve Ritz crackers, crushed
2 tablespoons salted butter, melted

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Instructions

Preheat the Oven: Preheat your oven to 350 degrees F to ensure even cooking and perfectly melted cheese in your casserole.
Prepare the Baking Dish: Spray a 9×13-inch baking dish with non-stick spray, making it easy to remove and serve the casserole later.
Boil the Broccoli: Bring a large pot of salted water to a boil, add the frozen broccoli florets, and boil for 3 minutes. Drain thoroughly to remove excess water, then transfer the broccoli to a large mixing bowl.
Season the Broccoli: Sprinkle the broccoli with salt, pepper, garlic powder, and onion powder. Toss well to evenly distribute the seasonings.
Add and Melt Velveeta Cheese: Cut Velveeta cheese into 1-inch cubes. Add the cubes to the seasoned broccoli while it’s still warm, stirring until the cheese is fully melted and incorporated for a creamy consistency.
Assemble the Casserole: Transfer the cheesy broccoli mixture to the prepared baking dish and spread it out evenly.
Add Cheddar Cheese: Evenly sprinkle the shredded cheddar cheese over the broccoli mixture for an extra cheesy layer.
Prepare the Topping: In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are fully coated. Sprinkle this mixture evenly over the top of the casserole.
Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the cheese is bubbly and the topping is golden brown.

Notes

Supplies: Use a 9×13 glass baking dish for optimal results.
Storage: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the oven or air fryer to retain the crispy topping.
Kitchen Tip: Ensure your Velveeta is at room temperature for smoother melting and even incorporation into the broccoli mixture.
Substitutions: Fresh broccoli can be used—just boil until fork-tender. If you don’t have Velveeta, substitute with 8 ounces of cream cheese or 1 cup sour cream and an extra cup of shredded cheese.
Cheese Variations: Colby cheese or pepper jack can be used for different flavors and heat.

Nutrition

Serving Size: 1/10th of casserole
Calories: 280
Sugar: 3g
Sodium: 780mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg