Cracker Barrel Broccoli Cheese Casserole Recipe

Cracker Barrel Broccoli Cheese Casserole is a classic American side dish featuring tender broccoli and fluffy white rice. This comforting bake combines a smooth, creamy cheese sauce with a buttery Ritz cracker topping for the ultimate texture.

The first time I made this, I used cold rice and the centre stayed chilly while the top browned too fast. Now I always make sure the rice is still warm from the pot before mixing it with the hot sauce. This ensures the heat distributes evenly so the cheese melts into every grain without drying out the edges.

The American cheese is doing more work than you’d think here. Without it, the sauce tends to break or become grainy when it hits the oven heat. I’ve tried a few versions of this casserole and this one is the one I keep going back to because it replicates that specific restaurant texture that’s impossible to get with cheddar alone.

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Cracker Barrel Broccoli Cheese Casserole Ingredients

Cheese Sauce and Filling

• 295g (10.5oz) cream of chicken soup
• 450ml (16fl oz) full-fat milk
• 450g (1lb) American cheese, cubed
• 225g (8oz) broccoli, chopped into small florets
• 600g (1.3lb) cooked white rice, kept warm
• 115g (4oz) shredded Colby cheese
• Salt and pepper, to taste

Cracker Topping

• 32 Ritz crackers, crushed into coarse crumbs
• 115g (4oz) butter, melted

How To Make Cracker Barrel Broccoli Cheese Casserole

1. Preheat the oven: Set the temperature to 180°C (350°F/Gas Mark 4) and lightly grease a 23x33cm (9x13in) baking dish with butter or oil.
2. Make the cheese sauce: Combine the cream of chicken soup, milk, and American cheese in a large saucepan over medium-low heat. Stir constantly until the cheese is fully melted and the liquid is smooth. Stir in the chopped broccoli and simmer for about 8 minutes until the florets are tender but still hold their shape.
3. Assemble the casserole: Spread the warm cooked rice into an even layer across the bottom of your prepared baking dish. Pour the hot broccoli and cheese mixture over the rice, using a spatula to spread it to the corners. Sprinkle the shredded Colby cheese evenly over the top of the sauce.
4. Prepare the topping: Mix the crushed crackers with the melted butter in a small bowl until the crumbs are thoroughly coated. Scatter the buttery cracker mixture over the cheese layer to create a thick, even crust.
5. Bake the dish: Place the dish in the centre of the oven and bake for 10-15 minutes until the topping is golden brown and the sauce is bubbling at the edges. Let the casserole sit for 5 minutes before serving to allow the sauce to set.

Recipe Tips

• Use warm rice. Mixing cold, clumped rice into the sauce makes the dish heavy and prevents the cheese from coating each grain. If you are using leftover rice, steam it briefly or microwave it with a splash of water before adding it to the dish.
• Chop broccoli small. Large chunks of broccoli won’t soften enough during the short simmering and baking time. Cut the florets into bite-sized pieces about the size of a thumbnail so they distribute evenly through the sauce.
• Watch the topping. Ritz crackers have a high fat content and can turn from golden to burnt very quickly. If your oven runs hot, check the casserole at the 8-minute mark to ensure the crumbs aren’t getting too dark.
• Try fresh broccoli. While frozen works fine, fresh broccoli provides a better snap and prevents the casserole from becoming watery. If you use frozen, make sure it is completely thawed and patted dry with kitchen roll before adding it to the pot.
• Keep it creamy. Do not let the cheese sauce boil vigorously on the hob as this can cause the milk to scald or the cheese to become stringy. Keep the heat low and stir often to maintain a velvety consistency.
• Make it ahead. You can assemble the rice and cheese layers up to 24 hours in advance and keep them covered in the fridge. Add the cracker topping just before you put it in the oven to keep it from getting soggy.

What To Serve With Broccoli Cheese Casserole

This rich side dish pairs naturally with roasted meats like lemon herb chicken or a honey-glazed ham. The creamy texture balances the saltiness of the meat while the broccoli adds a much-needed green element.

For a lighter meal, serve a generous scoop alongside a crisp garden salad or some roasted carrots. It also works well with grilled pork chops or as part of a larger Sunday roast spread.

How To Store Broccoli Cheese Casserole

• Fridge: Place any leftovers in an airtight container once they have cooled to room temperature. The casserole will keep well for up to 3 days. The rice may absorb some of the sauce over time, making it slightly firmer the next day.
• Reheat: The best way to reheat is in the oven at 170°C (325°F/Gas Mark 3) for about 15 minutes to keep the topping crunchy. You can use a microwave for 2 minutes if you are in a rush, but the crackers will lose their crispness and become soft.
• Freeze: Wrap the unbaked casserole tightly in a double layer of clingfilm and foil for up to 2 months. Thaw it completely in the fridge overnight before baking as directed. Do not freeze the cracker topping as the butter and crumbs will separate and become mushy.

Cracker Barrel Broccoli Cheese Casserole Nutrition Facts

• Calories: 485
• Protein: 16g
• Fat: 32g
• Carbohydrates: 34g
• Sugar: 5g
• Sodium: 980m.

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Country Fried Steak Recipe
• Cracker Barrel Cucumber Tomato and Onion Salad Recipe
• Cracker Barrel Hamburger Steak Recipe