# What You'll Need:
→ Vegetables
01 - 5 cups fresh or frozen broccoli florets
→ 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
→ Topping
12 - 1 sleeve Ritz crackers (about 30 crackers), crushed
13 - 3 tablespoons unsalted butter, melted
# How To Make It:
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 boil. Add broccoli florets and blanch for 2 to 3 minutes until bright green and just tender. Drain well and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more until fragrant.
04 - Stir flour into the onion mixture and cook for 1 minute, stirring constantly to eliminate raw flour taste. Gradually whisk in milk until smooth and no lumps remain.
05 - Continue whisking over medium heat until sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Remove from heat immediately.
06 - Stir in sour cream, shredded cheddar cheese, salt, black pepper, and nutmeg 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 evenly coated. Transfer mixture to prepared baking dish and spread in 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 casserole. Bake for 25 to 30 minutes until topping is golden brown and sauce is bubbling around edges.
10 - Remove from oven and let casserole rest for 5 minutes before serving to allow sauce to set slightly for easier scooping.
