Ingredients
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4 cups fresh broccoli florets (or frozen, thawed & drained)
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1 (10.5 oz) can cream of mushroom soup
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1 cup shredded cheddar cheese
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1/2 cup mayonnaise or sour cream
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1 large egg, beaten
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1/2 tsp garlic powder
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Salt & pepper, to taste
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1 sleeve Ritz crackers, crushed
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2 tbsp melted butter
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish.
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Steam broccoli for 3–5 minutes until just tender, then drain well.
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In a large bowl, mix together soup, cheddar cheese, mayonnaise (or sour cream), egg, garlic powder, salt, and pepper.
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Fold in the steamed broccoli until evenly coated.
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Pour mixture into the prepared baking dish.
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In a small bowl, mix crushed Ritz crackers with melted butter, then sprinkle over the casserole.
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Bake for 30–35 minutes, or until bubbly and golden on top.
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Let cool slightly, then serve warm and enjoy!