My next-door neighbor Allie asked me if I could make a broccoli casserole for their Easter dinner that we were invited to, which of course I said yes to. She said it is one of her husband Matt's favorite dishes. I have always loved making casseroles, because they are easy to make and so tasty. During the holidays it always seems like a competition between me and my sisters to see who will be making the broccoli casserole, we all love it and so does everyone else, except for my husband, he is not a fan of broccoli. So when Allie asked me it was a no brainer. This is one of the easiest and best recipes that seems to always be a crowd pleaser.
- 2 packages of frozen broccoli florets or two heads of fresh broccoli
- 1 tbsp salt
- 1 can cream of mushroom soup (one of the few times I use canned soup)
- 2 large eggs, beaten
- 2 1/4 cups of extra sharp cheddar cheese
- 1 stick of butter (8 tbsp), melted
- 1 sleeve ritz crackers
Preheat the oven to 350 degrees. Place fresh or frozen broccoli and salt in a pot of boiling water and cook until just turning tender, you don't want mushy broccoli, but you also don't want raw broccoli, so when you can put a fork in it and it is still a little firm, 5-10 minutes. Drain the water and set aside. Combine the soup, eggs, and about 1/4 cup of cheese, mix together. Mix in broccoli until evenly coated. I use my Pampered Chef stoneware casserole dish, so I don't need to add butter or spray it to keep the food from sticking, however, if you are using a regular casserole dish, you might want to butter the pan before putting the broccoli mixture in it. Pour broccoli mixture into a casserole dish. Top the broccoli mixture with remaining cheese. Crush the ritz crackers into crumbs, add to melted butter and mix well. Spread the buttered crackers over the top of the cheese. Place casserole in the preheated oven and cook for 30 to 45 minutes depending on your oven. I like my crackers lightly browned and the broccoli mixture should be bubbling hot. Remove from oven and serve.
Note: If you cook this in a stoneware casserole dish, it will stay hot for a while, plus it will not burn on the bottom.
Cerda-fied Delicious! Enjoy!