Cheesy Broccoli Casserole
Tender broccoli baked under melty cubes of Velveeta and finished with a buttery, crushed Ritz cracker topping. A five-ingredient church-potluck classic that's been a Sunday dinner staple for generations.
- 2 (10-ounce) packages chopped frozen broccoli
- 6 tablespoons butter
- 1/2 pound Velveeta cheese
- 35 Ritz crackers
- 2 drops Worcestershire sauce
- Cook the broccoli according to the package directions until it's fully tender and a bright, vivid green — you want it soft enough to fall apart easily when pressed with a fork. Drain thoroughly.
- Spread the drained broccoli evenly in a greased 9x9 or 8x8 baking pan.
- Cut the Velveeta into cubes and scatter them evenly over the top of the broccoli.
- Melt the butter and stir in the Worcestershire sauce. Crush the Ritz crackers into coarse crumbs and add them to the melted butter, stirring until every crumb is evenly coated.
- Sprinkle the buttery cracker mixture evenly over the casserole, covering the cheese and broccoli completely.
- Bake at 325°F for 45 minutes, until the cheese is fully melted and the cracker topping is golden brown.
Chef's Note: This is exactly the kind of recipe that earns a permanent spot in the potluck rotation — five ingredients, minimal effort, and a texture contrast between the soft, cheesy broccoli underneath and the crisp, buttery cracker crust on top that never gets old. Velveeta is doing important structural work here, not just flavor — its smooth, reliable melt is what makes this casserole so creamy throughout rather than turning greasy or separated the way some shredded cheeses can when baked this long.
Cut the Velveeta into fairly small, even cubes rather than large chunks so it melts uniformly through the dish instead of leaving pockets of unmelted cheese. This casserole also holds up well for a make-ahead potluck dish — assemble everything through the cracker topping, cover, and refrigerate, then bake just before you need to leave, adding a few extra minutes if it's going into the oven cold.
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