# What You 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 (approximately 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 2 to 3 minutes until bright green and just tender-crisp. Drain thoroughly in a colander and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
04 - Stir flour into the onion mixture and cook for 1 minute, stirring constantly to cook out the raw flour taste. Gradually whisk in the milk, ensuring no lumps form.
05 - Continue whisking over medium heat until sauce thickens and bubbles, about 2 to 3 minutes. Remove from heat immediately.
06 - Whisk in sour cream, shredded cheddar cheese, salt, black pepper, and nutmeg (if using) until cheese is completely melted and sauce is smooth and creamy.
07 - Place blanched broccoli in a large bowl. Pour cheese sauce over broccoli and fold gently until florets are evenly coated. Transfer mixture to the prepared baking dish and spread into an even layer.
08 - In a small bowl, combine crushed Ritz crackers with melted butter. Mix until crackers are evenly coated with butter.
09 - Sprinkle buttered cracker mixture evenly over the broccoli and cheese sauce. Bake for 25 to 30 minutes until topping is golden brown and casserole is bubbly around the edges.
10 - Remove from oven and let casserole rest for 5 minutes before serving. This allows the sauce to set slightly for easier serving.
