Broccoli and Cheese Casserole
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 10
Ingredients
6 cups fresh broccoli florets, about 2 bunches
1 (10.5 ounce) can cream of mushroom soup, (or homemade)
1 cup mayonnaise
2 large eggs
2 Tablespoons dried minced onion
1 cup freshly grated sharp cheddar cheese
1 cup cheese crackers, crushed
Instructions
Bring a large pot of water to boil. Boil broccoli for 2 minutes. Drain well.
In a large mixing bowl, combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well.
Pour over broccoli and toss to combine. Pour into greased casserole dish (about 2 qt size, or 8'').
Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.
Notes
Storing Instructions: Leftovers will keep in the refrigerator for up to 4 days. Reheat in the oven or microwave. Make Ahead Instructions: Prepare the entire dish, but store the cheese crackers separately in a ziplock bag. Refrigerate casserole 1-2 days in advance. Allow to come to room temperature for 20 minutes before adding cheese crackers and baking.
Nutrition Info:
Calories: 277kcal, Carbohydrates: 9g, Protein: 7g, Fat: 23g, Saturated Fat: 5g, Cholesterol: 55mg, Sodium: 512mg, Potassium: 245mg, Fiber: 1g, Sugar: 1g, Vitamin A: 515IU, Vitamin C: 48.7mg, Calcium: 124mg, Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.