Velveeta Broccoli Casserole
This Velveeta Broccoli Casserole with is made of crisp-tender florets smothered in gooey cheese sauce and topped with a golden crust! This is my version of Broccoli au Gratin using Velveeta cheese and Ritz crackers. It is a flavorful, cheese-loaded dish that is easy enough to make any day of the week yet scrumptious enough to serve on a special occasion.
The Perfect Side Dish
This Broccoli cheese casserole recipe is a simpler version of the classic comfort food that comes together in just 15 minutes. It is creamy and tasty without having to use eggs, mayonnaise, heavy cream, or cream of mushroom soup, as most recipes do. Plus, it uses simple ingredients and common brands that you can easily find in grocery stores. So if you want a break from the usual green bean casserole, then this delicious side dish recipe is for you.
And if you are looking for more delicious side dishes, try some of my other favorites:
Why this Recipe Works?
- It is an easy side made in a casserole dish with enough servings to feed a hungry crowd.
- This broccoli casserole recipe is pretty easy to customize. Swap some ingredients to fit your preferences, add more ingredients to make it heartier, or make a few tweaks to accommodate dietary needs.
- Sometimes, the only way to get your kids to eat a healthy vegetable is to smother it in cheese, a compromise I’m sometimes willing to take!
- Broccoli – My recipe uses frozen broccoli but you can use fresh, just make sure to cook it with a quick boil on the stovetop before assembling the casserole.
- Garlic – I prefer garlic powder so it can be mixed in with all the ingredients easily.
- Salt – regular table salt
- Pepper – ground pepper works perfectly but if you prefer coarse, feel free to substitute!
- Onion powder – If you are an avid onion fan, you can saute some one medium onion and mix it into the casserole in place of the powder!
- Velveeta cheese – I find that Velveeta cheese melts much better and creates a smoother texture. You can purchase an off brand but personally, I don’t think they are as good.
- Cheddar cheese –
- Ritz crackers – If Ritz crackers are not your thing, you can try cornflakes! They are a really good substitute with a nice crunch on top!
- Salted butter – I prefer salted butter but if you only have unsalted, that will work, too! Just add an additional pinch of salt to adjust for the taste.
Kitchen Tools You’ll Need:
- 9X13 glass baking dish
- Medium pot
- Mixing bowls
How to Make Velveeta Broccoli Casserole with Ritz
- Preheat the oven to 350 degrees.
- Grease the bottom and sides of a 9X13 baking dish with non-stick or cooking spray.
- Cut the Velveeta Cheese into 1-inch cubes (room temperature is best, much easier to cut and melt)
- Thaw the frozen broccoli 30 minutes before you start.
- Boil the florets in salted water until softened, then drain. Transfer to a large bowl and season with salt, pepper, and onion powder.
- Stir the Velveeta cheese chunks until melted and creamy.
- Pour the broccoli mixture evenly in the prepared greased casserole dish.
- Sprinkle shredded cheddar and buttered Ritz cracker crumbs on top.
- Bake for 25-30 minutes. Serve and enjoy!
- Add ground beef, chicken, or other proteins to make it into an all-in-one dish. You can also sprinkle chopped bacon on top for added flavor and crunchiness.
- Make it into a broccoli rice casserole recipe by adding leftover white rice or brown rice to the dish. You can also add other grains like quinoa or couscous.
- You can add more vegetables to this Velveeta casserole to make it more substantial! Potatoes, cauliflower, brussel sprouts, or sweet potatoes are good options.
- Make it vegan by using dairy-free cheese brands and vegan butter.
- Cut the broccoli florets into equal sizes to ensure that they all cook evenly.
- Do not overcook the broccoli or they will turn mushy. The goal is to soften them a bit through boiling as they will continue to cook in the oven.
- Make sure your Velveeta cheese is at room temperature, so it melts and incorporates well with the broccoli and seasonings. Otherwise, you will have pockets of cheese in your casserole after it’s been baked.
- An easy way to make single-serve versions of this dish is by using ramekins instead of a casserole. Make sure to grease the ramekins before adding the broccoli mixture and to reduce the baking time.
This can be stored for 5 days in the fridge or for up to 3 months in the freezer. It is good reheated in the oven or even better, this casserole reheats really well in the air fryer – just like fresh! Just fill a small glass bowl or casserole dish with the leftovers and pop it in the air fryer for 5-7 minutes at 350 degrees. The crushed crackers will be crunchy again, and the broccoli tender and cheesy!
Yes, just boil the broccoli until it is fork-tender.
You could use 8 ounces of cream cheese (or 1 cup of sour cream) and an extra cup of shredded cheese as a substitute.
Colby cheese would be a great substitute. Or you could try pepper jack if you’d like something with a bit of heat.
Sure! It might take longer to soften them this way, though.
You can use fine soft bread crumbs as a replacement. You could even use Cornflakes as a topping!
Velveeta Broccoli Casserole
- 32 ounces frozen broccoli florets
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 16 oz Velveeta Cheese half of a large block
- 1 cup sharp cheddar cheese shredded
- 1 sleeve ritz crackers crushed
- 2 Tablespoons salted butter melted
- Preheat the oven to 350 degrees.
- Prepare a 9X13 baking dish by spraying the bottom and sides with non-stick spray.
- Boil the broccoli florets in salted water for 3 minutes, drain them, and put them into a large mixing bowl.
- Season the broccoli with salt, pepper, and onion powder.
- Cut the Velveeta Cheese into 1 inch cubes.
- Stir the Velveeta Cheese into the broccoli until fully incorporated and all the cheese is melted.
- Pour the broccoli cheese mixture into the casserole dish and distribute evenly.
- Sprinkle the shredded cheddar evenly on top of the broccoli.
- Mix the crushed ritz crackers with the melted butter then sprinkle on the top of the casserole.
- Bake for 25-30 minutes until the cheeses are bubbly.
- 9X11 glass baking dish
- This can be stored for 5 days in the fridge or for up to 3 months in the freezer. It is good reheated in the oven or even better, this casserole reheats really well in the air fryer – just like fresh! Just fill a small glass bowl or casserole dish with the leftovers and pop it in the air fryer for 5-7 minutes at 350 degrees. The crackers will be crunchy again and the broccoli tender and cheesy!
- Make sure your velveeta cheese is at room temperature so it melts and incorporates well with the broccoli and seasonings. Otherwise, you will have pockets of cheese in your casserole after it’s been baked.
- Can I use fresh broccoli in this recipe? Yes, just boil the broccoli until it is fork tender.
- I don’t have velveeta cheese – what could I use instead? You could use 8 ounces of cream cheese (or 1 cup of sour cream), and an extra cup of shredded cheese as a substitute.
- Is there another type of cheese, besides cheddar? Colby cheese would be a great substitute. Or you could try pepper jack if you’d like something with a bit of heat.