# What You'll Need:
→ Vegetables
01 - 5 cups broccoli florets (fresh or frozen, about 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 Make:
01 - Preheat oven to 350°F. 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 to 3 minutes until bright green and slightly tender. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add finely chopped onion and cook until softened, about 4 minutes. Add minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over the onion and garlic mixture; cook stirring constantly for 1 minute. Gradually whisk in whole milk until smooth. Continue whisking and cooking until sauce thickens, 2 to 3 minutes. Remove from heat.
05 - Stir in sour cream, shredded cheddar cheese, salt, black pepper, and nutmeg until cheese is fully melted and sauce is creamy.
06 - Gently fold blanched broccoli into cheese sauce until evenly coated. Transfer mixture into prepared baking dish and spread uniformly.
07 - Mix crushed Ritz crackers with melted butter in a small bowl. Evenly sprinkle over broccoli mixture in the baking dish.
08 - Place casserole in the oven and bake for 25 to 30 minutes until topping turns golden brown and the casserole is bubbling.
09 - Remove from oven and let rest for 5 minutes before serving to set.
