Velveeta broccoli casserole combines fresh broccoli with a creamy mixture of melted Velveeta, sour cream, and cream of chicken soup. It’s baked with a crushed Ritz cracker topping until golden brown for a cheesy, comforting side dish with a crispy finish.

A serving of Velveeta broccoli casserole with broccoli florets in creamy cheese sauce and a golden crushed cracker topping on a white plate.

How to Make Velveeta Broccoli Casserole

Prepare the broccoli. Bring a large pot of water to a boil and preheat the oven to 400°F. Turn off the heat once the water boils, then add the chopped broccoli florets. Leave them in the hot water for 2 minutes before removing and draining.
Make the creamy base. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and ½ teaspoon black pepper until combined.
Melt the Velveeta. Place the Velveeta in a microwave-safe bowl and microwave on high for approximately 1 minute, stopping halfway through to stir. Whisk the melted cheese into the cream of chicken mixture until combined.
Taste and add the egg. Taste the cheese sauce and check the salt level before adding the raw egg. Once you’re satisfied with the seasoning, whisk in the egg until fully incorporated.
Assemble the casserole. Add the drained broccoli and cheese sauce to a 9×13-inch baking dish. Mix until the broccoli is evenly coated, then spread the crushed Ritz crackers over the top.
Bake the casserole. Bake at 400°F for approximately 30 minutes, checking the crackers around the 20-minute mark to prevent burning. The topping should be deep golden brown, and the center of the casserole should reach 160°F.
Serve. Remove the casserole from the oven and allow it to cool slightly before serving.

Close-up of Velveeta broccoli casserole with tender broccoli florets, creamy melted cheese, and crushed buttery crackers.

How to Store and Reheat Velveeta Broccoli Casserole

Store leftover Velveeta broccoli casserole in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place the casserole in an oven-safe dish and warm it in the oven until the cheese is heated through. I prefer using the oven rather than relying on the microwave for a casserole with a buttery cracker topping.

Keep in mind that the Ritz crackers will absorb some moisture as the casserole sits in the refrigerator, so the topping won’t be quite as crispy as when it was freshly baked.

I don’t recommend freezing this casserole. The broccoli and cheese sauce may change texture after thawing, and the cracker topping can become soggy.

Overhead view of Velveeta broccoli casserole topped with golden cracker crumbs in a white baking dish with a wooden serving spoon.

What to Serve with Velveeta Broccoli Casserole

Crockpot Turkey Wings – Tender, slow-cooked turkey wings with savory gravy that pair perfectly with a cheesy broccoli side dish.
Crockpot Riblets – Tender pork riblets coated in barbecue sauce for an easy Southern-style dinner.
French Onion Hamburger Steak – Juicy hamburger steaks with caramelized onions, rich gravy, and melted provolone cheese.
Grilled Boneless Chicken Thighs – Juicy chicken thighs with a flavorful garlic and rosemary marinade, perfect with a creamy casserole.
Sheet Pan Sausage, Peppers and Onions – A simple sausage dinner with roasted peppers and onions that goes well with cheesy broccoli.

More Velveeta and Broccoli Recipes

Velveeta Broccoli Cheese Soup – Creamy broccoli cheese soup made with Velveeta, sharp cheddar, and fresh broccoli.
Velveeta Cheese Sauce – A smooth, creamy cheese sauce that’s perfect for pouring over vegetables and other dishes.
Broccoli Cheddar Soup – A comforting soup packed with broccoli and creamy cheddar cheese.
Broccoli Mac and Cheese – Tender pasta and broccoli combined with a creamy cheese sauce.
Baked Velveeta Mac and Cheese – Creamy Velveeta macaroni and cheese finished in the oven.
Homemade Velveeta Mac and Cheese – Easy stovetop macaroni and cheese made with Velveeta and sharp cheddar.

Velveeta Broccoli Casserole

Velveeta broccoli casserole combines fresh broccoli florets with a creamy cheese sauce and a golden Ritz cracker topping. Baked until bubbly with a crispy finish, it's a comforting side dish.

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Course: Side Dish

Cuisine: American

Keyword: Velveeta Broccoli Casserole

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: serving

Calories: 224kcal

Equipment

9×13 baking dish

Ingredients

700 grams broccoli fresh, cut into florets (about 4-5 crowns)
12 ounce velveeta cheese
10.5 ounce cream of chicken can
1 cup sour cream
1/2 teaspoon black pepper
1 large egg
1 sleeve Ritz crackers crushed

Instructions

Prepare the broccoli. Bring a large pot of water to a boil and preheat the oven to 400°F. Once the water reaches a boil, turn off the heat. Add the chopped broccoli florets to the hot water for 2 minutes, then remove and drain.
Prepare the creamy base. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and black pepper until smooth.
Melt the Velveeta. Place the Velveeta in a microwave-safe bowl and microwave on high for approximately 1 minute, stopping after 30 seconds to stir. Once melted, whisk the cheese into the cream of chicken and sour cream mixture.
Taste the cheese sauce. Before adding the raw egg, taste the cheese sauce to check whether the salt level is to your liking.
Add the egg. Whisk the egg into the cheese sauce until fully combined.
Assemble the casserole. Add the blanched broccoli and cheese sauce to a 9×13-inch baking dish. Mix until the broccoli is evenly coated, then spread the crushed Ritz crackers over the top.
Bake. Bake at 400°F for approximately 30 minutes. Begin checking the Ritz cracker topping around the 20-minute mark, as oven temperatures can vary. The crackers should develop a deep golden color without burning.
Serve. Remove the casserole from the oven and allow it to cool slightly before serving.