Pioneer Woman Broccoli Cheese Cracker Casserole

Pioneer Woman broccoli cheese cracker casserole is an easy side dish made with fresh broccoli, Velveeta and buttery Ritz crackers, ready in 35 minutes. Save this make-ahead Thanksgiving side for Christmas dinner, potluck night or Sunday supper, because it's all comfort food in one baking dish.

Crush the crackers only slightly, leaving some large chunks, because those chunks give the casserole its stuffing-like bite. Crush them to dust and the whole dish turns pasty instead of crunchy.

Stirring half the cracker crumbs right into the cheese sauce is what sets this apart from the usual casserole with a sprinkle on top. That gives it an almost stuffing texture, while the Velveeta keeps the sauce silky.

Pioneer Woman Broccoli Cheese Cracker Casserole

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

373

kcal

Tender broccoli and crushed crackers are folded into a smooth, gooey Velveeta sauce, then topped with more crumbs. In the oven the casserole turns bubbly while the top bakes golden and crisp.

Ingredients

• 3 sleeves round butter crackers, such as Ritz
  

• 3 lb. broccoli, cut into florets
  

• 2 lb. Velveeta cheese
  

• 1/2 c. milk
  

• 1/4 c. heavy cream
  

• Kosher salt and black pepper, to taste
  

• 1/4 tsp. cayenne pepper
  

• 1 tbsp. dijon mustard (optional)
  

Directions

• Crush the crackers: Preheat the oven to 350°F, then put 3 sleeves of round butter crackers in a large zip-top bag. Crush them slightly, leaving some large chunks, and set them aside.
• Blanch the broccoli: Plunge 3 pounds of broccoli florets into boiling water and boil for 1 minute. Then strain the broccoli and set it aside.
• Melt the cheese sauce: Cut 2 pounds of Velveeta into chunks and put it in a large pot with 1/2 cup milk, 1/4 cup heavy cream, salt, pepper and 1/4 teaspoon cayenne. Melt it, stirring occasionally, until totally smooth, then stir in 1 tablespoon Dijon mustard if you're using it.
• Mix the casserole: Add the broccoli to the cheese sauce, then stir in half of the cracker crumbs. Pour the mixture into a buttered 13-by-9-inch baking dish.
• Add the topping: Scatter the remaining cracker crumbs over the top. Then sprinkle the casserole generously with black pepper.
• Bake until golden: Bake for 15 to 20 minutes, until the casserole is bubbly. It's ready when the top turns golden brown.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sharp cheddar instead of Velveeta?

You can swap in a little sharp cheddar for part of the Velveeta, which adds a sharper flavor. Keep some Velveeta in the pot though, since it keeps the sauce smooth instead of grainy.

Can I use a different cracker?

Any buttery round cracker works in place of Ritz, since they all crush into the same kind of crumbs. Saltine-style crackers will taste plainer, so you may want a pinch more salt in the sauce.

How do I reheat leftovers without losing the crunch?

Warm a portion in a 350°F oven until hot in the middle, since the microwave makes the crackers soft. The topping will never be quite as crisp as on day one, but the oven gets it close.

Can I get the cheese sauce done a day early?

You can melt the sauce a day early and keep it covered in the fridge. Reheat it gently on the stove, stirring until smooth, then fold in the broccoli and crackers right before baking.

What is the most common mistake with this casserole?

Overcooking the broccoli is the usual problem, because it keeps cooking in the oven and goes mushy. Boil it for just 1 minute, and the florets will stay tender with a little bite.