Broccoli Cheese Casserole – Easy Cracker Barrel Copycat

This Cracker Barrel Broccoli Cheese Casserole is a cozy, one-dish side made with warm rice, melty American cheese, and a golden Ritz cracker topping. It’s simple to make, budget-friendly, and great for using up leftovers. Works for holidays or when you’re just too tired to think.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: Cheesy, buttery, comforting
• Great for: Lazy dinners, potlucks, fridge cleanouts

Why I Like This Recipe

Honestly? I wasn’t even planning to cook. Just had broccoli, rice, and that weird half-sleeve of Ritz crackers left in the pantry. It came together quick, and it was exactly what I needed. Cheesy, a little crispy on top — like, real food without too much effort.

Ingredients

Cheese Sauce + Filling:

• 1 can cream of chicken soup
• 16 oz whole milk
• 16 oz American cheese, cubed
• 8 oz broccoli, chopped (fresh or frozen)
• 4 cups cooked white rice (warm works best)
• 1 cup shredded Colby cheese

Cracker Topping:

• 32 Ritz crackers, crushed
• 4 oz butter, melted

How To Make Broccoli Cheese Casserole

1. Preheat oven: Set to 350°F. Lightly grease a 9×13-inch baking dish.
2. Make the cheese sauce: In a big pot, melt together soup, milk, and American cheese over medium-low. Stir until smooth. Add chopped broccoli and cook about 8 mins until softened.
3. Assemble the casserole: Spread warm rice in the bottom of the dish. Pour the cheesy broccoli mixture over it. Sprinkle the Colby cheese on top.
4. Mix and add the topping: Combine crushed crackers with melted butter. Sprinkle evenly across the top of the casserole.
5. Bake: Bake uncovered for 10–15 minutes, just until golden and bubbly. Let it sit a few mins before diving in.

Tips for Success

• Use warm rice — cold rice clumps and won’t mix right
• Don’t rush the cheese melting step — low and slow = smooth
• Chop broccoli small so it softens evenly
• Use real butter for the topping — trust, it makes a difference
• Watch it while baking — you want golden, not crunchy or dry

Storage and Reheating

• Fridge: Let cool completely, then seal it up. Keeps 3 days easy.
• Freezer: Yes — freezes well. Use a container with a lid or wrap tightly.
• Reheat: Low heat in a pan or oven. Add a splash of milk if it’s dry. Stir gently ‘til creamy again.

Frequently Asked Questions

• Can I use frozen broccoli?
  Totally. Just chop it small and don’t thaw first — it’ll soften as it cooks.
• What can I sub for Colby cheese?
  Cheddar or Monterey Jack both work great.
• Can I use brown rice?
  Yep, but it’ll have a firmer bite. Still good.
• Does this need eggs?
  Nope. The soup and cheese bind it just fine.
• Can I make it ahead?
  Yes — assemble it, then bake when you’re ready. Just add a few mins to the cook time if it’s cold.

Common Mistakes and How to Dodge Them

• Using cold rice: Makes everything clump and bake unevenly. Warm it up first if it’s from the fridge.
• Overcooking the casserole: Dries it out. You’re just warming and crisping the top, not baking it from scratch.
• Skipping the butter in the topping: Dry crackers don’t brown the same. The butter = the golden crunch.
• Not chopping broccoli small enough: Big pieces stay hard or chewy. Dice it small so it blends into the sauce.
• Trying to sub other crackers: Ritz hits different. They’re buttery and crisp in a way others aren’t. Use ‘em if you can.

Nutrition Facts (Per Serving)

• Calories: 617 kcal
• Total Fat: 36g
• Saturated Fat: 20g
• Cholesterol: 85mg
• Sodium: 980mg
• Potassium: 330mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 19g

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