Broccoli Casserole
- 1 lb. fresh broccoli florets
- 1 c. mayonnaise
- 1 small onion, finely minced
- 1 can cream of mushroom soup
- 2 eggs, beaten
- 1 c. shredded Cheddar cheese
- 1 sleeve Ritz crackers, crushed
- ¼ c. butter, melted
- Preheat oven to 325℉. Spray baking dish with nonstick cooking spray and set aside.
- Chop broccoli into large bite-size pieces. Steam broccoli to just past tender-crisp, set aside.
- Combine the mayonnaise, onion, mushroom soup, and eggs until blended. Stir in the broccoli and cheese and pour into prepared baking dish.
- Mix crushed crackers with melted butter. Sprinkle over the casserole.
- Bake at 325℉ for 30 minutes or until brown.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/broccoli-casserole/
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