Cheesy Broccoli Bake!

 
 
 
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! 
 



2 comments:

  1. I've been making this for years, but with Pepperridge stuffing instead of Ritz crackers. I've even made it with lower calorie substitutes and it's still good.

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    1. Do I have to use the mayo .my hubby doesn't like mayo

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