1 pound fresh broccoli florets, cut into bite sized pieces
10.5 ounces condensed cream of mushroom soup
1 cup mayonnaise
1 cup sharp cheddar cheese, shredded
1 large egg, lightly beaten
1/2 cup yellow onion, finely chopped
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup buttery round crackers, crushed
2 tablespoons butter, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with butter or nonstick spray. Bring a large pot of salted water to a boil and cook the broccoli florets for about 3 minutes until they are bright green and slightly tender. Drain the broccoli well and pat it dry with a paper towel to ensure the casserole does not become watery.
In a large mixing bowl, whisk together the condensed soup, mayonnaise, shredded cheddar cheese, beaten egg, chopped onion, salt, and black pepper. Stir until the mixture is completely smooth and the cheese is evenly distributed throughout the sauce.
Gently fold the blanched broccoli florets into the creamy mixture until every piece is well coated. Pour the entire mixture into your prepared baking dish and spread it out into an even layer using a spatula.
In a small bowl, toss the crushed buttery crackers with the melted butter until the crumbs are moistened. Sprinkle the cracker mixture evenly over the top of the broccoli and cheese base, ensuring full coverage for maximum crunch.
Place the dish in the center of the oven and bake for 30 to 35 minutes. The casserole is ready when the sauce is bubbling around the edges and the cracker topping has turned a beautiful golden brown color. Remove from the oven and let it stand for 5 minutes before serving.
