Broccoli Cheese Cracker Casserole has everything you need. It’s right there in the name! Garden fresh and bright broccoli, a melty cheese sauce with sharpness and a little bit of tang thanks to a hint of mustard, and a crumbly cracker crust with all the love of butter on top! It’s simple, it’s wholesome, it’s fast, and it’s tasty. Again, Broccoli Cheese Cracker Casserole is everything you could need or want in a meal. It’s a little burst of joy in sliceable, servable, munchable form!

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  • 3 sleeves round butter crackers
  • 3 pounds broccoli, cut into florets
  • 2 pounds Velveeta™ cheese, cut into chunks
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • kosher salt, to taste
  • black pepper, to taste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Dijon mustard, optional


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Butter a 9×13-inch baking dish.

Step 3 –Place the crackers into a large plastic resealable bag and crush slightly. Leave some large chunks.

Step 4 –Plunge the broccoli into boiling water and boil it for 1 minute.

Step 5 –Strain the broccoli.

Step 6 –In a large pot over medium-low heat, place the cheese, the milk, the heavy cream, the salt, the pepper, and the cayenne pepper and cook, stirring occasionally, until the cheese has melted and is totally smooth.

Step 7 –Stir the mustard into the cheese sauce.

Step 8 –Add the broccoli to the cheese sauce and stir to coat it.

Step 9 –Add 1/2 of the cracker crumbs to the broccoli mixture and stir to combine.

Step 10 –Top the casserole with the remaining cracker crumbs.

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Step 11 –Sprinkle the top generously with the black pepper.

Step 12 –Bake until the casserole is bubbly and the top is golden-brown, about 15-20 minutes.

Step 13 –Serve.