Broccoli Casserole
This broccoli and cheese casserole is a comforting addition to any meal. It's easy to make with frozen broccoli, condensed mushroom soup, and other common pantry items.
INGREDIENTS :
- 5 tablespoons butter, divided
- 1 medium onion, chopped
- 2 (10 ounce) packages chopped frozen broccoli, thawed
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup shredded sharp Cheddar cheese
- 1 cup mayonnaise
- 2 large eggs, beaten
- 1 ½ teaspoons lemon juice
- ½ teaspoon garlic salt
- ½ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- 12 buttery round crackers, crushed fine
DIRECTION:
- Preheat the oven to 350 degrees F (175 degrees C). Cut 2 tablespoons butter into small pieces; set aside.
- Melt remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add onion and sauté until golden, 7 to 9 minutes.
- Transfer onion to a 2-quart casserole dish. Stir in broccoli, condensed soup, Cheddar, mayonnaise, eggs, lemon juice, garlic salt, seasoned salt, and pepper until well combined. Sprinkle crushed crackers over top and dot with reserved butter.
- Bake, uncovered, in the preheated oven until heated through and browned on top, about 45 minutes.
