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Broccoli Casserole Recipe

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This recipe for Broccoli Casserole, by , is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Colleen Bertram

Category:
Category:

Ingredients:  
Ingredients:  
6 cups chopped fresh broccoli florets
1 (10-3/4 oz) can condensed cream of mushroom soup
1 cup mayonnaise
1/2 stick butter, melted
2 large eggs, lightly beaten
1/2 medium onion, finely diced
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups grated extra-sharp cheddar cheese
1 full sleeve Ritz crackers, finely crushed

Directions:
Directions:
Place broccoli in a steamer basket over simmering water. cover and steam for approximately 5 minutes. Chop into bite-sized pieces.
Preheat oven to 350 degrees.
In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
Add 1 cup of cheese and mix again.
Pace mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.
Bake for 30 to 40 minutes and let stand for 15 minutes before serving.

 

 

 

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