Ingredients
- 1 head chopped broccoli
- 1 (10 ounce) can of cream of chicken soup
- 1 cup mayo
- 1/4 cup of butter melted (1/2 stick)
- 2 large eggs, slightly beaten
- 1/2 medium onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese (or whatever combo of cheese you like)
- 1 sleeve buttery crackers OR 1 cup panko bread crumbs
Instructions
- Preheat oven to 350*F
- Steam for 6 minutes or until broccoli is tender to a fork.
- Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.
- Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
- Add 3/4 cup of cheese to broccoli mixture and mix well.
- Pour entire contents into an 8×8″ square baking dish.
- Top with remaining 3/4 cup of cheese and crackers OR mix panko with half cup of melted butter and remaining cheese.
- Bake for 35 minutes or until cheese is melted and top is golden.
FAQ
Q: Can I cook the broccoli in water instead of steaming?
A: Yes. Just drain well and pat dry to eliminate extra water in your casserole.
Q: What’s the difference between using crackers (like Ritz) or panko?
A: Honestly, Ritz crackers are probably a wee bit tastier/richer, but I simply don’t have them on hand and don’t want to purchase them especially for this so I sub panko.
Q: Can I make this ahead?
A: Yes. Just don’t add the cracker/panko topping because it will get soggy. The rest can be assembled and refrigerated for up to 24 hours before baking.
Q: Can I double this recipe?
A: Yes. Just change to a 9 X 13 baking dish.
