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–+ servings
Close up spoon full of broccoli cheese casserole with golden cracker topping above a white baking dish

Broccoli Cheese Casserole Recipe

This Broccoli Cheese Casserole is creamy, cozy, and made without canned soup. A silky cheese sauce coats tender broccoli and rice, and the buttery cracker topping adds the perfect crunch. It fits any holiday meal or family dinner and reheats beautifully.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients  

  • 2 tbsp butter
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 (12 oz) can evaporated milk
  • 1/2 cup heavy cream
  • 3 tbsp cornstarch
  • 2 cups American cheese freshly shredded from a block
  • 2 cups Colby Jack cheese freshly shredded from a block
  • 32 oz frozen broccoli florets thawed and well drained
  • 2 cups cooked white rice
  • 1 to 1 1/2 tsp salt
  • 1 tsp black pepper

Topping

  • 1 sleeve Ritz crackers
  • 1/2 cup fried onions
  • 2 tbsp butter melted
  • Extra shredded cheese optional

Method 

  • Preheat oven to 350°F. Grease a 9×13 inch baking dish.
  • Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper. Stir together and cook 3 to 4 minutes until softened.
  • Pour in evaporated milk and warm gently. In a small bowl whisk the heavy cream with cornstarch until smooth. If the slurry is too thick, add a splash of water to thin it out. Whisk slurry into the warm evaporated milk and cook 1 to 2 minutes until lightly thickened.
  • Reduce heat to medium low. Add the American cheese a handful at a time and stir until melted. Add Monterey Jack and stir until smooth. Taste and adjust seasoning.
  • Fold in broccoli and cooked rice until everything is coated. Transfer mixture to the prepared baking dish.
  • Place Ritz crackers and fried onions in a ziplock bag and crush with a rolling pin. Add melted butter and shake to coat. Sprinkle extra cheese over the casserole and top with cracker mixture.
  • Bake 25 to 30 minutes until hot and lightly golden. Let rest 5 minutes before serving.
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