I’ve been making this cheesy Velveeta broccoli casserole for years because it’s the kind of comfort food that actually delivers—cook frozen broccoli, melt Velveeta with margarine until smooth, combine everything, top with crushed Ritz crackers, and bake at 350° for 20-25 minutes until golden. The result is creamy, indulgent velvet cheese coating every bite of tender broccoli with that buttery cracker crunch on top, and honestly, it’s so damn easy even your most cooking-challenged friend could nail it. Stick around and I’ll break down exactly how to make this crowd-pleasing dish foolproof.

Why You’ll Love this Cheesy Velveeta Broccoli Casserole

Look, I’m gonna be real with you — this cheesy Velveeta broccoli casserole is the kind of dish that makes people shut up and eat, no questions asked.

The melted Velveeta creates this creamy, gooey mess that coats every broccoli piece, and those buttery Ritz crackers on top? Pure genius.

It’s comfort food that doesn’t pretend to be fancy, it just delivers that satisfying, stick-to-your-ribs goodness.

Plus, it’s dummy-proof to make — even my disaster-prone kitchen skills can’t screw this up.

Trust me, one bite and you’ll be scraping the casserole dish clean.

What Ingredients are in Cheesy Velveeta Broccoli Casserole?

This cheesy Velveeta broccoli casserole keeps things invigoratingly simple with just four ingredients that you can grab at any grocery store.

No fancy shopping trips or weird specialty items that’ll leave you wandering the aisles like a lost soul — just straightforward, no-nonsense stuff that gets the job done.

• 2 (1 lb.) packages frozen broccoli cuts
• 2 sticks margarine
• 1/2 lb. Velveeta cheese
• 1/4 lb. Ritz crackers

Now, before you start rolling your eyes about the margarine versus butter debate, let me tell you something — this recipe was clearly designed back when margarine ruled the kitchen, and honestly, it works just fine.

You can swap in butter if you’re feeling fancy, but don’t expect me to adjust the measurements for you.

The Velveeta might make food snobs cringe, but that’s exactly what makes this casserole so reliably creamy and melty.

And those Ritz crackers? They’re not just any old crackers — the buttery, salty flavor is what makes the topping actually worth fighting over at the dinner table.

How to Make this Cheesy Velveeta Broccoli Casserole

Making this cheesy broccoli casserole is honestly one of those recipes where you can’t really mess it up, which is perfect for those of us who sometimes burn water. Start by cooking your 2 (1 lb.) packages of frozen broccoli cuts according to the package directions, then drain them really, really well – and I mean squeeze out every last drop of water you can. Trust me on this one, because nobody wants a soggy casserole swimming in broccoli juice.

While that’s happening, melt 1 stick of margarine along with your 1/2 lb. of Velveeta cheese in a saucepan or microwave, stirring until it’s smooth and creamy. Once your broccoli is properly drained and your cheese mixture is melted, combine them together and transfer everything into your casserole dish.

Now comes the fun part – the crunchy topping that makes everything better. Take your 1/4 lb. of Ritz crackers and crush them up into bite-sized pieces, because let’s be honest, who doesn’t love the satisfying crunch of destroying perfectly good crackers? Mix those crushed crackers with your remaining stick of margarine until they’re nicely coated, then sprinkle this golden mixture over your cheesy broccoli base.

Pop the whole thing into a 350° oven for 20 to 25 minutes, or until the top is golden brown and making your kitchen smell absolutely incredible. The result is this bubbly, cheesy masterpiece that somehow makes even the most stubborn veggie-haters forget they’re eating something green. When serving this delicious casserole, make sure you have the right tools on hand, including a professional fish spatula that can easily lift and plate each portion without breaking apart the crispy topping.

Cheesy Velveeta Broccoli Casserole Substitutions and Variations

While this recipe is pretty darn perfect as-is, I get it — sometimes you don’t have Velveeta sitting around, or maybe you’re one of those people who thinks processed cheese is the devil (no judgment, but also, you’re missing out). You can swap in sharp cheddar, cream cheese, or even that fancy Gruyère if you’re feeling bougie. Fresh broccoli works too, just steam it first. Butter instead of margarine? Absolutely. Panko breadcrumbs instead of Ritz? Sure, but you’ll lose that buttery, salty crunch that makes this dish absolutely addictive. Don’t mess with perfection too much, lah.

What to Serve with Cheesy Velveeta Broccoli Casserole

Look, I’m not gonna sugarcoat it — this casserole is basically a vegetable side dish that thinks it’s the main character, so you need to pair it with something substantial or you’ll be hungry again in like an hour, trust me on this one.

Grilled chicken thighs work best (none of that dry breast nonsense), roast beef that’s been properly seasoned, or even leftover ribeye if you’re feeling fancy.

Skip the fish lah — the cheese will overpower everything.

Need carbs too, so garlic bread or buttery dinner rolls will soak up all that melted Velveeta goodness perfectly.

Final Thoughts

Honestly, this Velveeta broccoli casserole isn’t trying to win any fancy cooking awards and that’s exactly why I love it — it’s pure comfort food that delivers every single time without making you sweat over technique or expensive ingredients.

Look, sometimes you need something that just works, something your kids won’t whine about, something that disappears fast at potlucks. This dish is bulletproof.

The creamy cheese coating those tender broccoli pieces, those buttery Ritz crackers creating that perfect crunchy contrast — it’s comfort on a plate, and honestly, that’s more valuable than any pretentious recipe.

Frequently Asked Questions

Can I Make This Casserole Ahead of Time and Refrigerate Before Baking?

I’d recommend assembling the casserole completely, then covering and refrigerating it. You’ll need to add about 10-15 extra minutes to the baking time since it’s starting cold.

How Long Will Leftover Broccoli Casserole Keep in the Refrigerator?

I’d recommend keeping leftover broccoli casserole in the refrigerator for three to four days maximum. After that, the dairy components start breaking down and the texture becomes less appealing for safe consumption.

Can This Recipe Be Frozen After Baking for Future Meals?

I’d recommend freezing this casserole before baking instead. The cheese and crackers don’t freeze well after cooking, becoming grainy and soggy. Assemble it, freeze, then bake directly from frozen.

What Size Casserole Dish Works Best for This Recipe?

I’d recommend using a 9×13 inch casserole dish for this recipe. The two pounds of broccoli plus cheese mixture needs adequate space, and this size allows proper heat distribution while preventing overflow during baking.

Can I Reheat Leftovers in the Microwave Without Losing Texture?

I’d recommend reheating leftovers gently in the microwave using 50% power in short intervals, stirring between each. This prevents the cheese from becoming rubbery and keeps the crackers from getting soggy.