# What You'll Need:
→ Vegetables
01 - 5 cups broccoli florets (fresh or frozen, approximately 2 medium heads)
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
12 - 1 sleeve Ritz crackers (about 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2–3 minutes until bright green and just tender. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add finely chopped onion and sauté until softened, about 4 minutes. Add minced garlic and cook for 1 minute more.
04 - Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in whole milk until smooth. Continue to cook, whisking, until sauce thickens, about 2–3 minutes. Remove from heat.
05 - Stir in sour cream, shredded sharp cheddar, salt, black pepper, and nutmeg until cheese melts and sauce is smooth.
06 - Gently fold blanched broccoli into the cheese sauce in a large bowl until evenly coated. Transfer the mixture to the prepared baking dish and spread evenly.
07 - In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle evenly over the broccoli mixture.
08 - Bake for 25–30 minutes until the topping is golden and the casserole is bubbling.
09 - Allow to rest for 5 minutes before serving.
