Frozen Broccoli Casserole with Velveeta Cheese

ByHeather Bilyeu
2 Comments
Jump to Recipe·5 from 1 review

This Southern holiday staple has been in my family for generations, and there are never any leftovers! Made with frozen broccoli florets, butter, lemon, Velveeta cheese, and a couple of simple spices to create a creamy filling, this oven-baked casserole is topped with a crunchy, buttery layer of Ritz crackers (which is my favorite part!) It's our favorite Thanksgiving veggie side! Serves 8-10

A serving of broccoli casserole on a white plate with a spoon and green napkin next to it.

Y'all. I don't even think you know the level of hype I have for this! Velveeta broccoli casserole is hands down my family's FAVORITE Thanksgiving side dish! My husband's is cheesy corn casserole, but the Price family dominates some broccoli casserole! We always double this recipe, and it is the first side to be completely devoured, with usually no leftovers. There is something about it that is so nostalgic and a must-have during the holiday season in our home.

Usually, I am not one to use Velvetta in anything, and it really goes against a lot of what I stand for with eating and cooking...BUT... there are just some southern recipes and southern-style casseroles that call for it, and you must use it. Having this once a year won't hurt anyone. 😉 Let's get to cookin'!

PS - if you just can't do Velvetta, I do have a way to make it alternatively with just cheddar cheese. Broccoli casserole without Velveeta cheese may not be the original way to make it, but still equally as delicious!

A box of Ritz crackers, frozen broccoli bags, lemons, velveeta, a stick of butter, and spices on a white table.

Prep the dish: Preheat the oven to 350 degrees and grease a 9x13 baking dish.

Frozen broccoli cooking in a pot on the stove.
Cook the frozen broccoli on the stove or microwave according to the package directions.
Draining cooked broccoli in a colander in the sink.
Strain after cooking.
Cubed Velveeta cheese and butter on a cutting board.
Cubed up the Velveeta to help melt more quickly while the broccoli is cooking.
Cooking broccoli, butter, and Velveeta cheese on a pot on the stove.
Add the broccoli back into a large pot. Add in the Velveeta and ½ stick of butter. Melt slowly over medium-low heat.
The filling for broccoli cheese casserole cooking in a pot on the stove.
Add in the lemon juice and spices. Stir and cook until the cheese and butter are fully melted and everything is smooth and creamy.

 

Ritz crackers in a ziplock bag.
Place a sleeve of Ritz crackers in a gallon-size zip-top bag.
Crushing crackers with a rolling pin in a ziplock bag.
Crush into fine crumbles with a rolling pin.
Melted butter in a bowl.
Melt the other ½ stick of butter in a small bowl in the microwave.
Crushed crackers and butter in a bowl.
Add in the crushed crackers.
Mixing together butter and crushed crackers in a bowl with a spatula.
Stir with a spatula until the butter is mixed evenly throughout.
Broccoli cheese filling in a 9x13 casserole dish.
Pour the broccoli cheese filling into a greased 9x13 pan.
Topping broccoli casserole with a cracker topping before going into the oven.
Sprinkle the crackers evenly on top.
Baked broccoli casserole right out of the oven.
Bake at 350 for 30 minutes until the top is golden brown and it is bubbly around the edges.

Heather's Tip! I LOVE the cracker topping. I like to double the amount of cracker topping sometimes, so there is more crunchy buttery goodness in each bite. Highly recommend giving that a try if you like a crunchy topping like me!

Thanksgiving Prep Tips

Prepping as much as you can ahead of time is the name of the game when it comes to Thanksgiving! I want to cook as little as possible on actual Thanksgiving day or around the holidays as I can.

So many things, holiday side dishes (like the ever popular biscuit and cornbread dressing) and desserts (I am looking at you, pumpkin pie 😉 ) can be made ahead of time. Saving you precious time! Broccoli casserole with Ritz crackers is no exception to this. My mom tested how to freeze dishes for years; this is what she taught me.

A wooden spoon that has scooped out some broccoli casserole from a baking dish.

How to Make 1-2 Days Ahead

  1. Make broccoli cheese filling and place in a greased casserole dish.
  2. Wrap tightly in plastic wrap and store in the fridge for up to 2 days ahead of when serving.
  3. While the oven is preheating, remove from the fridge and place the cracker topping on. Bake as directed.

How to Freeze

  1. Make the recipe up to baking - with cracker topping included.
  2. Wrap tightly with plastic wrap 3 times and then with foil on the outside to ensure that it is wrapped airtight. Write on the foil "Broccoli casserole side dish" and place it in the freezer for up to a month before needing it.
  3. Bake from frozen - remove foil and plastic wrap and place in a preheated 350-degree oven for 45 minutes (or until hot and bubbly through the center and the top is golden brown). Check at the 30-minute mark. If the topping is getting too brown, place a piece of foil over the top to finish baking.
  4. Bake from thawed - move the frozen broccoli casserole to the fridge 24 hours before wanting to bake to thaw. Bake as directed (350 for 30 minutes).
A scoop of broccoli casserole on a white plate with a spoon and green napkin next to it.
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A scoop of broccoli casserole on a white plate with a spoon and green napkin next to it.

Frozen Broccoli Casserole with Velveeta Cheese

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Description

Packed with cheesy broccoli goodness and an irresistible crunchy cracker topping, this broccoli side dish is our family's favorite Thanksgiving vegetable side, but it's also easy enough to prepare on a busy weeknight! The quick-baked casserole combines frozen chopped broccoli with butter and creamy Velveeta cheese. Top with a generous layer of crunchy Ritz crackers before baking.

Ingredients

Scale
  • 2 - 12 Ounce Packages Frozen Broccoli Florets
  • 1 Stick Butter - divided
  • ½ Pound Velveeta
  • Juice ½ lemon
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • ¼ Teaspoon Dry Mustard
  • 1 Sleeve Ritz Crackers

Instructions

  1. Preheat the oven to 350 degrees and grease a 9x13 baking dish.
  2. Cook broccoli according to package directions and drain. Place back on the stove in a large pot on low heat. Add in ½ stick of butter and Velveeta and let melt.
  3. Add in lemon juice and spices. Add more salt and pepper to taste if needed and stir until the cheese is fully melted.
  4. Melt the other ½ stick of butter. Crush the crackers and pour over melted butter. Mix to combine. 
  5. Pour the broccoli cheese mixture into the dish and top with the crackers evenly. Bake for 30 minutes until golden brown and bubbly. 
  6. When finished, remove from the oven and let cool for 5 minutes before serving. Enjoy!

Notes

How to Make 1-2 Days Ahead

  1. Make broccoli cheese filling and place it in a greased casserole dish.
  2. Wrap tightly in plastic wrap and store in the fridge for up to 2 days ahead of time.
  3. While the oven is preheating, remove it from the fridge and place the cracker topping on. Bake as directed.

How to Freeze Ahead

  1. Make the recipe all the way up to baking - with cracker topping included.
  2. Wrap tightly with plastic wrap 3 times and then with foil on the outside to ensure that it is wrapped airtight. Write on the foil "Broccoli Casserole" and place it in the freezer for up to a month prior to need.
  3. Bake from frozen - remove foil and plastic wrap and place in a preheated 350-degree oven for 45 minutes (or until hot and bubbly through the center and the top is golden brown). Check at the 30-minute mark. If the topping is getting too brown, place a piece of foil over top to finish baking.
  4. Bake from thawed - move the frozen broccoli casserole to the fridge 24 hours before wanting to bake to thaw. Bake as directed (350 for 30 minutes).
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scoop
  • Calories: 245
  • Sugar: 3.9 g
  • Sodium: 511.1 mg
  • Fat: 19.7 g
  • Carbohydrates: 11.4 g
  • Fiber: 2.3 g
  • Protein: 7.3 g
  • Cholesterol: 52.8 mg

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2 Comments

    1. Oh yay! I think they would too - it is SO SO GOOD! Seriously the first side to go every year at Thanksgiving. It is all of our favorites!

      Reply