The rich and creamy cheese sauce in this easy broccoli casserole will have you reaching for seconds!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place the broccoli into a large saucepan and fill with about 1 inch of water. Bring to a boil, and cook just until tender, about 3 minutes. Drain and transfer to a 4 quart casserole dish.

  • In a separate pan, combine the processed cheese and margarine. Cook over medium heat, stirring constantly, until cheese has melted. Remove from the heat and stir in the sour cream. Pour evenly over the broccoli in the casserole. Stir together the crackers and margarine; spread over the top of everything.

  • Bake in the preheated oven until the top is browned, about 25 minutes.

Nutrition Facts

734 calories; 55.2 g total fat; 77 mg cholesterol; 1596 mg sodium. 40.9 g carbohydrates; 21.2 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2008
I totally screwed this up. I was trying to cut the recipe in half and also have it slightly less "cheesy" (though cheesy is good). I put almost 2 produce bundles of fresh cut up broccoli in a square pyrex dish (after lightly cooking the broccoli) that was the perfect amount. But for the cheese sauce (slighted melted in a pan prior to mixing with broccoli) I only put maybe 1/4 of a loaf of Velveta some small amount of random left over shredded cheeses and a WHOLE FREAKING 8 oz container (the little small one) of sour cream. WAY too much sour cream not enough cheese flavor. I put French's fried onions (1/2 of the big can mixed with 1/3 stick melted butter) on top that was good. I wish I would have put a whole can! Read More
(14)

Most helpful critical review

Rating: 3 stars
03/23/2008
This was just way too cheesey for me and I like cheese. I probably had twice the broccoli this called for and it was still too much cheese. It was a simple recipe but I'll only use half the cheese the next time and thin it with some milk or half and half next time Read More
(14)
16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/06/2008
I totally screwed this up. I was trying to cut the recipe in half and also have it slightly less "cheesy" (though cheesy is good). I put almost 2 produce bundles of fresh cut up broccoli in a square pyrex dish (after lightly cooking the broccoli) that was the perfect amount. But for the cheese sauce (slighted melted in a pan prior to mixing with broccoli) I only put maybe 1/4 of a loaf of Velveta some small amount of random left over shredded cheeses and a WHOLE FREAKING 8 oz container (the little small one) of sour cream. WAY too much sour cream not enough cheese flavor. I put French's fried onions (1/2 of the big can mixed with 1/3 stick melted butter) on top that was good. I wish I would have put a whole can! Read More
(14)
Rating: 3 stars
03/23/2008
This was just way too cheesey for me and I like cheese. I probably had twice the broccoli this called for and it was still too much cheese. It was a simple recipe but I'll only use half the cheese the next time and thin it with some milk or half and half next time Read More
(14)
Rating: 4 stars
04/06/2008
I totally screwed this up. I was trying to cut the recipe in half and also have it slightly less "cheesy" (though cheesy is good). I put almost 2 produce bundles of fresh cut up broccoli in a square pyrex dish (after lightly cooking the broccoli) that was the perfect amount. But for the cheese sauce (slighted melted in a pan prior to mixing with broccoli) I only put maybe 1/4 of a loaf of Velveta some small amount of random left over shredded cheeses and a WHOLE FREAKING 8 oz container (the little small one) of sour cream. WAY too much sour cream not enough cheese flavor. I put French's fried onions (1/2 of the big can mixed with 1/3 stick melted butter) on top that was good. I wish I would have put a whole can! Read More
(14)
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Rating: 4 stars
07/06/2008
This is very good. however there is way too much cheese. I halved the recipe and used 1/4 less cheese. I'd recommend using half if not a 1/4 of the cheese called for. I didn't use the cracker topping bc I didn't have ritz. I'm sure I'd like it that way though. Thanks! Read More
(13)
Rating: 5 stars
03/26/2008
Made this for Easter dinner and it was a big hit! I used fresh broccoli and halfed all ingredients for a smaller batch. This will definitely be a regular on our holiday tables. Read More
(8)
Rating: 5 stars
07/22/2010
My family and I love this dish! its always a hit Read More
(4)
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Rating: 5 stars
07/19/2012
I don't normally cook anything with a cheese sauce but had some Velveeta I bought and had to use up so thought I would give this a try. Wow this was delicious. The sour-cream gave this a different texture and taste. Thanks for sharing this simple and delicious recipe it goes in my rotation. Read More
(4)
Rating: 5 stars
01/06/2013
Tweaked a bit and added a few of my own ingredients and was a hit at Christmas dinner! Also left over portion was just as good when warmed up 2 and 3 days later! Read More
(2)
Rating: 5 stars
01/12/2013
I used double the amount of broccoli and there was still plenty of cheese. Tasted great. Read More
(2)
Rating: 5 stars
01/08/2017
The Family was upset I didn't make more! My husband requested this and I made it for the first time with ease. I chose to make a SMALLER than recommended portion for my family of 5 and here's what I did: -Chopped about 25-30 FRESH mini florets of broccoli and boiled as instructed for 3 minutes COVERED -Seperately I boiled 1/2 Cup Country Crock Margarine and 3 adult handfuls of shredded Cheddar Cheese until all was melted -Removed from Heat and added approximately 1 to 1 1/2 cups of Sour Cream to Cheese Sauce -Placed in a 1.4 Quart Dish and Placed in Oven for same suggested time of 25 Minutes Note: I took comfort that only a TINY bit of grease remained at bottom of dish when finished. Read More
(1)