6 cups fresh broccoli florets, cut into bite-sized pieces
1 can (10.5 ounces) cream of mushroom soup
1/2 cup sour cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup yellow onion, finely diced
2 cloves garlic, minced
1/4 cup unsalted butter, melted
1 cup buttery round crackers, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter or a light coating of oil to ensure nothing sticks to the sides during the baking process.
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 3 to 4 minutes until they are bright green and slightly tender. Drain the broccoli well and set it aside. This step ensures the broccoli is perfectly cooked through once it leaves the oven.
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, diced onion, minced garlic, salt, black pepper, and smoked paprika. Stir in 1 cup of the shredded cheddar cheese until the mixture is well combined and thick.
Add the blanched broccoli to the bowl with the creamy sauce. Fold gently with a spatula until every floret is evenly coated. Transfer the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
In a small bowl, mix the crushed buttery crackers with the melted butter. Sprinkle this mixture evenly over the cheese layer. Place the dish in the oven and bake for 30 to 35 minutes. The edges should be bubbling and the cracker topping should be a beautiful golden brown color.
