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Broccoli and Cheese Casserole with Buttery Cracker Topping

Nancy Blackstone
This buttery, cheesy, crumb topped broccoli casserole is melt-in-your-mouth delicious. It will make you forget you're eating your vegetables!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6 -12 servings
Calories 270 kcal


  • 2 pounds fresh broccoli cut into florets and steamed
  • Velveeta Cheese cut into long thin strips
  • 1 sleeve Townhouse Crackers crushed
  • 8 tablespoons melted butter


  • Preheat oven to 350 degrees. Spray a 9 X 13 casserole with non stick spray.
  • Cut tips off of a head of broccoli; steam over boiling water for about 12 minutes, just until it starts to soften and color is bright green. Arrange over the bottom of the greased casserole dish.
  • Using a cheese slicer, slice long thin strips of Velveeta and place over the broccoli. Sprinkle crushed Townhouse crackers over the top of the casserole.
  • Melt 1 stick of butter and pour evenly over the top of the cracker crumbs. Bake at 350 degrees 20 minutes, until cheese is melted and cracker crumbs are toasted.


Can be made up to a day ahead and stored in the refrigerator. If you do that, top with crackers and butter right before putting it in the oven.
In my experience frozen broccoli florets do not work well in this recipe, so invest the few minutes it takes to cut them fresh.


Calories: 270kcalCarbohydrates: 15gProtein: 12gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 784mgPotassium: 613mgFiber: 4gSugar: 6gVitamin A: 1780IUVitamin C: 135mgCalcium: 293mgIron: 1mg
Keyword Broccoli, broccoli casserole, Cheese, cheesy broccoli, Holiday, Velveeta
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