Old childhood favorites like this cracker-topped, cheesy broccoli casserole never go out of style!
One of the things I remember most about my childhood—culinary-wise—is the box of Ritz crackers in the pantry. Just thinking about the buttery goodness of those crackers as each bite melts on the tongue brings me back to those earlier times. This broccoli casserole with Ritz crackers takes me there with every delectable, cheesy bite.
I know that many people think of vegetable casseroles as holiday dishes. That’s because they can feed a crowd with little preparation and cost. That doesn’t mean you have to wait for a special occasion to make this dish. It is perfect any night of the week and is equally good with chicken, fish, beef, or pork.
Although I follow a gluten-free lifestyle these days, I can still enjoy the wonderful taste of Ritz-like crackers with all the gluten-free options available at my local stores. I remember how few products there were around 25 years ago, when I found myself making most things from scratch. Today, the grocery aisles are full of copycat products. So, for those who cannot use Ritz crackers to make this recipe, don’t worry. There are plenty of equally good options, so you can still enjoy this wonderful dish.
That leads me back to this easy recipe that is ready in well under an hour. Requiring only 15 minutes of preparation, it quickly goes into the oven for 30 minutes of baking. Don’t be surprised when your kids ask what smells so good. They might even be eager to eat their broccoli and ask for second helpings! I discovered years ago that the secret to getting children to eat broccoli and other vegetables was to add cheese.
What makes this dish special?
Many of the broccoli casserole with Ritz cracker recipes you will find online feature a lot of butter. You will notice that there is only a small amount of added butter in this version, and only for the crunchy cracker topping. Instead, you get all that delicious richness from the low-fat mushroom soup, light mayonnaise, and nonfat Greek yogurt. While some versions use all mayonnaise and no Greek yogurt, we’ve lightened the recipe a bit by cutting back on the mayo and adding some yogurt. All I can say is wait until you try this version. It takes the flavor and richness to a whole new level without being too heavy.
How do I store leftovers?
Allow leftover broccoli casserole with Ritz crackers to cool to room temperature, then refrigerate the casserole dish tightly covered with plastic wrap or transfer to an airtight container for up to 4 days. Do not leave the casserole sitting out at room temperature for more than 2 hours. Once chilled, you can also freeze the casserole, but expect the cracker topping to soften up upon defrosting. Freeze the casserole in an airtight, freezer-safe container for up to 1 month. Defrost it overnight in the refrigerator and reheat it in a 350°F oven until warm. You can even add another layer of Ritz cracker topping before reheating, if desired.
Similar recipes to try
Broccoli casserole with Ritz crackers is a decadent side dish with all that delicious cheese and crunchy cracker topping. You can also make a Low-Carb Broccoli Cheese Casserole that uses fresh broccoli cooked in a cheesy sauce. If ranch flavors are more to your liking, try this Cheesy Ranch Broccoli And Cauliflower Casserole. Don’t stop at broccoli and cauliflower—this Asparagus Casserole Recipe with its crunchy topping will make asparagus a favorite vegetable in your home. If casseroles are not quite what you had in mind, enjoy a delicious meal featuring Roasted Broccoli And Cauliflower. You get all that yummy vegetable goodness with a sprinkling of optional Parmesan cheese.
Broccoli Casserole With Ritz Crackers
Ingredients
- 32 ounces frozen broccoli florets cooked and drained
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 can low-fat cream of mushroom soup (10.5 ounces)
- 2/3 cup light mayonnaise
- 1/3 cup nonfat plain Greek yogurt
- 1 cup shredded reduced-fat cheddar cheese divided
- 1 large egg lightly beaten
- 1 sleeve Ritz crackers crushed
- 1 tablespoon Parmesan cheese finely grated
- 2 1/2 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Microwave or boil the frozen broccoli until tender. Drain very well to remove excess water.
- In a large bowl, gently combine the drained broccoli, garlic powder, salt, black pepper, onion powder, cream of mushroom soup, light mayonnaise, Greek yogurt, 1/2 cup of the cheddar cheese, and the beaten egg.
- Pour the mixture into your prepared baking dish and sprinkle the remaining 1/2 cup cheddar cheese evenly on top.
- In a small bowl, mix the crushed Ritz crackers with the Parmesan and melted butter. Sprinkle this topping evenly over the cheese.
- Bake in the preheated oven for about 30 minutes until the topping is golden brown and the casserole is bubbly. If the top of the casserole becomes dark too quickly, cover the dish with foil and continue cooking until thoroughly heated.
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