Broccoli casserole
- 10-ounce packages frozen chopped broccoli, or 1 pound fresh broccoli florets
- 2 large eggs, beaten
- 1 cup mayonnaise
- 1 10-ounce can cream of mushroom soup
- 4 tablespoons grated sweet onion
- 10 ounces sharp Cheddar cheese, grated (about 2½ cups)
- Salt and pepper
- ½ cup bread crumbs, crushed regular potato chips, or cheese cracker crumbs
Instructions:
Broccoli casserole is a perfect dish for busy weekdays because ingredients can be prepped ahead.
- Preheat the oven to 350°F. Butter a 9 × 13 × 2-inch casserole dish.
- Cook the broccoli in water, drain, and set aside to cool.
- In a large bowl, combine the broccoli, eggs, mayonnaise, soup, onion, and 2 cups of the grated cheese. Add salt and pepper and put into the prepared casserole dish. Bake for 30 minutes. Remove the casserole from the oven and sprinkle the surface with the cracker crumbs. Top with the remaining cheese. Return to the oven and bake until the crumbs brown slightly and the cheese melts, about 10 minutes.