Broccoli Casserole

• Produce

  • 6 cups Broccoli florets, fresh
  • 1/2 Onion, medium

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 (10 3/4-ounce can Cream of mushroom soup, condensed

• Condiments

  • 1 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Snacks

  • 1 Full sleeve ritz crackers

• Dairy

  • 1/2 stick Butter
  • 1 1/2 cups Cheddar cheese, grated sharp

Found on spicysouthernkitchen.com

Description

Ingredients

• 6 cups chopped, fresh broccoli florets
• 1 (10¾-ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• ½ stick butter, melted
• 2 large eggs, lightly beaten
• ½ medium onion, finely diced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1½ cups grated extra-sharp cheddar cheese
• 1 full sleeve Ritz crackers, finely crushed

Directions

• Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces.
• Preheat oven to 350 degrees.
• In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well.
• Add 1 cup of cheese and mix again.
• Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.
• Bake for 30 to 40 minutes and let stand for 15 minutes before serving.