This is a side dish I often serve on holidays because it is so easy to make. I typically make about six or seven different side dishes in addition to a roast, so I count on this casserole as a quick addition to the feast that everyone always loves. Broccoli and cheddar cheese are blended together with cream of mushroom soup and mayonnaise along with some other key ingredients, then the casserole is topped with buttery cracker crumbs. So yummy!
1 (10.5 oz) can condensed cream of mushroom soup
¾ cup mayonnaise
¾ cup sour cream
2 cups shredded sharp cheddar cheese, divided
½ tsp. salt
½ tsp. garlic powder
¼ tsp. ground black pepper
Juice of half a lemon
2 lb. frozen broccoli florets, thawed
1 small onion, finely chopped
12 Ritz crackers, crushed
2 tbsp. cold, unsalted butter
- Preheat oven to 350 degrees.
- In a large bowl, combine the cream of mushroom soup, mayonnaise, sour cream, and eggs. Stir in 1 ½ cups of the cheese, salt, garlic powder, pepper, and lemon juice. Add the broccoli and onions and stir until everything is combined. Pour into a casserole dish.
- Sprinkle the casserole with the remaining cheese, then spread the cracker crumbs over the casserole. Dice the butter into tiny cubes, then disperse the pieces of butter evenly over the cracker crumbs. Bake uncovered for 40-45 minutes or until hot and lightly browned on top.