Broccoli Ritz Casserole
Steamed broccoli in a creamy filling of cream of chicken soup, mayonnaise, sour cream, egg and sharp cheddar, baked under buttered cracker crumbs. Serves 10.
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Ingredients
- 2 bunches broccoli fresh, cut into florets (or 32 ounces frozen broccoli)
- 1/4 cup water
- 1 large egg lightly beaten
- 10.5 ounces condensed cream of chicken soup 1 can
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 8 ounces sharp cheddar cheese shredded
- 1/2 small onion chopped
- 1 teaspoon salt
- 1 sleeve butter crackers crushed (about 32 crackers)
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch casserole dish with nonstick spray.
- Wash and dry the broccoli and cut it into florets. Put them in a large microwave-safe bowl with the water, cover tightly with plastic wrap and microwave for 5 minutes. Let stand 2 minutes, then drain well. For frozen broccoli, steam it for half the time on the package, then drain.
- In a large bowl, stir together the egg, soup, mayonnaise, sour cream, cheddar, onion and salt. Add the broccoli, mix to coat and spread it in the dish.
- Bake for 20 minutes.
- While it bakes, stir the crushed crackers and melted butter together in a small bowl.
- Take the casserole out, sprinkle the cracker topping evenly over it and bake 10 minutes more, until the crumbs are golden brown and the center reaches 165°F.
Notes
Drain the steamed broccoli well and add the buttered crumbs only for the last 10 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F. Don't freeze.
Nutrition
Serving: 1servingCalories: 329kcalCarbohydrates: 16.1gProtein: 10.2gFat: 25.7gSodium: 777mgFiber: 2.7gSugar: 3.3g