Broccoli Cheddar Casserole with Ritz Cracker Topping
A comforting vegetable casserole combining broccoli, mixed vegetables, and bacon in a creamy cheese soup base, topped with buttered cracker crumbs and baked until bubbly. The Cajun seasoning adds subtle heat and depth to this crowd-pleasing side dish. Perfect for family dinners, potlucks, or holiday gatherings. This version uses condensed soups as a convenient base while bacon and fresh aromatics build savory flavor.
Ingredients
- 12 oz frozen broccoli florets, thawed
- 12 oz frozen California-style vegetable mix, thawed
- 2 slice bacon, chopped
- 1 tbsp unsalted butter, for sauteing
- ½ cup onion, chopped
- ¼ cup celery, chopped
- 10 ¾ oz condensed cream of mushroom soup, cannedcream of chicken soup1:1substitute
Lighter flavor variation
- 10 ¾ oz condensed cheddar cheese soup, cannedcream of celery soup + shredded cheddar1 can + 1/2 cup extra shreddedsubstitute
More cheese control, avoid additives
- ½ tsp Cajun seasoningpaprika + cayenne + black pepper1/2 tsp = 1/4 tsp paprika + pinch cayenne + pinch peppersubstitute
Make your own spice blend
Full guide → - ¼ tsp garlic powder
- ½ tsp Italian seasoning
- 1 large egg, beaten
- 1 cup shredded cheese, cheddar or similarcream of celery soup + shredded cheddar1 can + 1/2 cup extra shreddedsubstitute
More cheese control, avoid additives
Full guide → - 12 whole Ritz crackers, crushedpanko breadcrumbs1:1 by volumesubstituteadds gluten
Lighter topping, less salty
- 2 tbsp butter, melted
- dried parsley flakes
Instructions
- 1
Preheat oven to 350F and butter a 9x9-inch baking dish
- 2
Parcook broccoli and frozen vegetables for half the package-directed time, then drain
- 3
Cook bacon until crispy and fat renders; remove and chop
- 4
In the same pan with bacon fat, add butter then sauté onion and celery until tender, about 6 minutes; cool slightly
- 5
Whisk together both cream soups, Cajun seasoning, garlic powder, Italian seasoning, and beaten egg until combined
- 6
Fold in shredded cheese, cooled bacon, and broccoli mixture until evenly distributed
- 7
Transfer to prepared baking dish and spread without packing
- 8
Toss crushed crackers with melted butter and distribute evenly over casserole
- 9
Sprinkle parsley flakes over top
- 10
Bake until bubbly and topping is lightly browned, 40-45 minutes
Tips
Parcook vegetables for only half the package time so they remain slightly firm and don't become mushy during baking.
Let onion and celery cool before mixing with eggs to prevent cooking the egg prematurely.
Spread casserole gently without compacting for a lighter, fluffier texture when baked.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in 350F oven until warmed through, 20-25 minutes.
Assemble casserole without topping, cover, and refrigerate up to 24 hours. Add cracker topping just before baking; add 5-10 minutes to baking time if starting from cold.
Serve hot as a side dish alongside grilled meats, roasted chicken, or as part of a holiday spread.
Common Mistakes
Do not skip the parcooking step or vegetables will release too much water and make casserole soupy.
Do not pack the casserole mixture tightly or texture will be dense instead of creamy.
Do not add uncooked onion and celery directly to egg mixture or they may cook unevenly and remain crunchy.
Substitutions
Make your own spice blend
Full guide →More cheese control, avoid additives
FAQ
Can I make this casserole ahead and freeze it?
Yes. Assemble without the cracker topping, wrap tightly, and freeze up to 2 months. Thaw overnight in refrigerator, add topping, and bake adding 10-15 minutes to cooking time.
What if I don't have Ritz crackers?
Substitute panko breadcrumbs, crushed saltine crackers, or a mix of breadcrumbs and grated Parmesan in the same amount. Adjust salt in the topping if using unsalted breadcrumbs.
Can I use fresh broccoli instead of frozen?
Yes. Use about 4 cups fresh broccoli florets, blanch in boiling salted water for 3 minutes, drain, and cool before adding to casserole. Fresh vegetables release more water, so ensure you drain well.