Broccoli Casserole with Cream of Mushroom Soup
Broccoli and onion in a creamy mix of cream of mushroom soup, mayonnaise, eggs and cheddar, baked under cheese and buttery Ritz crumbs. Serves 8.
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Ingredients
- 6 cups broccoli florets
- 1/2 yellow onion diced
- 4 tablespoons unsalted butter melted
- 1 can condensed cream of mushroom soup 10 3/4 ounces
- 3/4 cup mayonnaise
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper coarse ground
- 2 cups cheddar cheese grated, divided
- 1 cup Ritz crackers finely crushed
Instructions
- Preheat the oven to 350°F.
- Put the dripping-wet broccoli florets and the onion in a large microwave-safe bowl, cover with a wet paper towel and microwave for 3 minutes.
- Drain the water from the bowl. Add the melted butter, mushroom soup, mayonnaise, eggs, salt, pepper and 1 cup of the cheddar and mix well.
- Pour into a 9x13-inch baking dish and top with the remaining cheese and the crushed crackers.
- Bake for 30 minutes, until bubbly and the center reaches 165°F.
Notes
Drain the steamed broccoli well. To start from raw florets instead, bake covered at 375°F for 15 minutes, then uncovered about 30 minutes more. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F. Don't freeze.
Nutrition
Serving: 1servingCalories: 432kcalCarbohydrates: 14.7gProtein: 10.9gFat: 36.9gSodium: 844mgFiber: 1.9gSugar: 2.7g