Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.
1 pound broccoli, cut into pieces
1 (10.75 oz.) can cream of mushroom soup
2 large eggs, lightly beaten
1 cup mayonnaise
1 1/2 cups shredded Cheddar
1 stick (1/4 lb.) salted butter, cut into pieces
1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)
How to Make It
Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.
I've made this dish several times, and I've been steadily tweaking it to turn it into a main dish. I've added two cups of white rice (the measurement 2 in my rice cooker measuring cup) and a can of chicken, sauteed in spices of choice before being put in the dish. It's always a huge hit!
Great recipe. A huge hit, but I tweaked it, so it's a main meal: -2 packages of frozen steamed broccoli-2 packages of chicken breast tenders cut into small pieces (cook before combining)-1 can cream of chicken soup-2 large eggs, lightly beaten-1 cup mayonnaise-2 packages of Cheddar cheese-2 packages of white steamed rice-2 sleeves Ritz crackers, crushed Combine all, except 1/2 packet of cheese, sprinkle 1/2 packet of cheese on top, and then sprinkle the Ritz Crackers on the very very top, and then bake for 350 degrees for 30 minutes.
I found this on Pinterest, came here for the recipe, and took it to a Christmas potluck. I made a few changes to adapt to what I had on hand: light mayo, cream of chicken soup, 2 bags frozen chopped broccoli (steamed in microwave), less butter, and only half a sleeve of Ritz. Very good!