Servings 6 servings
Ingredients
- Unsalted butter, for greasing baking dish
- 8 cups fresh broccoli florets (See Kelly’s Note)
- 1 (10.5-oz.) can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 teaspoons garlic powder
- 2 large eggs
- 1 1/2 cups freshly grated sharp cheddar cheese
- 1 1/2 cups crushed cheddar cheese or regular crackers
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
- Bring a large pot of salted water to a boil. Add the broccoli and cook for 1 minute. Immediately drain the broccoli then transfer it onto a kitchen towel or paper towels to absorb any excess moisture.
- In a large bowl, whisk together the cream of mushroom soup, sour cream, mayonnaise, garlic powder, eggs, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in the cheddar cheese and broccoli.
- Transfer the mixture into the prepared baking pan then bake the casserole for 20 minutes. Top it with the crushed crackers and bake until the crackers are toasted, an additional 10 to 15 minutes. Let cool slightly then serve.
Notes
- If using frozen broccoli, thaw and drain it thoroughly then skip the blanching step.
- Make ahead: Assemble the casserole (without the cracker topping), cover it tightly with plastic wrap and store it in the fridge for up to 24 hours. If baking straight from the fridge, add 5 to 10 extra minutes to the baking time.
- Leftovers: Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
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