This is a really good broccoli casserole that is just a bit different. It has an egg and mayonnaise in it so the texture is little lighter and fluffier. We really enjoy this for a change now and then. This is great to take to potlucks and things like that also. It seems that folks love a good broccoli casserole! Here is what you will need for this:
2 (10 oz.) pkgs. chopped frozen broccoli, cooked according to pkg. directions and drained well (can also use the same amount of cooked and drained fresh broccoli)
1 egg, beaten
1 small onion, grated
1 cup mayonnaise
1 1/2 cup shredded cheddar cheese, divided
1 (10 oz.) can of cream of mushroom soup
1/2 soup can of water
1/4 tsp. black pepper
1/4 tsp. seasoned salt
1 sleeve Ritz crackers, crushed (or any buttery cracker)
4 Tbs. melted butter (1/2 stick)
In a mixing bowl, mix the egg, onion, mayonnaise, 1 cup shredded cheddar cheese, mushroom soup, 1/2 can of water, pepper, and seasoned salt. Add in the broccoli that has been well drained and mix. Pour into a 2 quart casserole dish that has been buttered or sprayed with nonstick spray. Sprinkle the top with the other 1/2 cup cheese. Mix the cracker crumbs with the melted butter and sprinkle evenly over the top.
Place in a 350 degree oven and bake for 30 minutes or until the top is just starting to brown and it's bubbly around the edges!