16 ounces frozen broccoli florets, thawed and drained
10.5 ounces cream of mushroom soup, condensed
1 cup mayonnaise
1 large egg, lightly beaten
2 cups sharp cheddar cheese, shredded
1/2 cup yellow onion, finely diced
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup buttery round crackers, crushed
2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with butter or a light coating of oil to ensure nothing sticks during the baking process.
In a large mixing bowl, whisk together the condensed cream of mushroom soup, mayonnaise, and the beaten egg. Once the mixture is smooth, stir in the diced onions, garlic powder, and black pepper. This creates the flavorful sauce that will coat every piece of broccoli.
Gently fold the thawed and drained broccoli florets into the creamy mixture. Add 1.5 cups of the shredded cheddar cheese and stir until the broccoli is thoroughly coated. Transfer the entire mixture into your prepared baking dish and spread it out into an even layer.
In a small bowl, combine the crushed crackers with the melted butter and the remaining half cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the broccoli base. This layer will become beautifully golden and crisp in the oven.
Place the dish in the center of the oven and bake for 30 to 35 minutes. You are looking for the edges to be bubbling and the cracker topping to be a rich golden brown. Let the casserole sit for five minutes before serving to allow the sauce to set slightly.
