Ingredients:

  • 20 oz frozen chopped broccoli, thawed and squeezed dry
  • 1/2 cup finely diced yellow onion
  • 10.5 oz condensed cream of mushroom soup
  • 1 cup real mayonnaise
  • 1/2 cup sour cream
  • 2 large eggs, well beaten
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 sleeve Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted
  • Salt and black pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Place thawed broccoli in a clean kitchen towel and wring out all excess liquid to prevent a watery casserole.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, mayonnaise, sour cream, beaten eggs, garlic powder, and cayenne pepper.
  4. Fold the dried broccoli, diced onion, and 1 cup of the shredded cheddar cheese into the soup mixture until well combined.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. In a small bowl, toss the crushed Ritz crackers with melted butter and the remaining 1/2 cup of cheddar cheese.
  7. Sprinkle the cracker topping evenly over the broccoli base.
  8. Bake for 35 minutes or until the topping is golden brown and the casserole is set.