Broccoli Casserole

Broccoli Casserole

Broccoli Casserole has to be one the favorite casseroles of the crew. There are NEVER any leftovers! It is also one of the easiest dishes to make on the fly or to take to a fellowship meal.

Ingredients:  

2 10-ounce packages frozen chopped broccoli, cooked and drained (if you like your broccoli crunchy, either cook for shorter time or just microwave it for a few minutes to soften)
1 cup Mayonnaise
1 cup shredded cheddar cheese (you can use any cheese you like in this)
1 10 3/4-ounce can cream of mushroom soup
2 eggs beaten
1 sleeve Ritz crackers, crushed
1 stick butter, melted

 

Directions:

Generously Spray a 9 x 13 baking pan with non stick oil.
In a large bowl combine broccoli, mayonnaise, cheese, soup and eggs.  Mix well.

Spread evenly in the baking pan.

Place the Ritz crackers in a gallon baggie. Seal baggie and remove excess air. Pound baggie, crushing the cracker until crumbly. Pour melted butter over crushed crackers and shake baggie several times to coat the crumbs.

Sprinkle the buttered crushed crackers evenly over the broccoli mixture.

Bake at 350 for 35 minutes or until set and browned.

This will quickly become one of your favorites too!

Another way to serve it is to add a cup of chopped or shredded chicken or turkey. This converts a side dish to an entree in a flash!

Do you have a favorite casserole? Share the recipe below, we would love to try it.

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Sherryl