Its golden, crunchy cracker topping adds the perfect contrast to the creamy interior, making each bite a delightful experience. This casserole is the ideal side dish for gatherings and family dinners, as well as a satisfying standalone meal for any day of the week.
Ingredients:
- 4 cups fresh broccoli florets
- 1 cup mayonnaise
- 2 large eggs
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1/4 cup butter, melted
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed buttery round crackers (Ritz or similar)
Directions:
- Preheat the oven to 350°F (175°C).
- Steam or blanch the broccoli florets until they are tender-crisp. Drain and set aside.
- In a large mixing bowl, combine mayonnaise, eggs, condensed cream of mushroom soup, cheddar cheese, Parmesan cheese, chopped onion, melted butter, garlic powder, salt, and pepper.
- Gently fold the steamed broccoli into the mixture.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the crushed crackers evenly over the top.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly and the top is golden brown.
- Let it cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 30-35 minutes | Total Time: 45-50 minutes
Yield: 8 servings