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Broccoli Casserole

Yield 10 Servings
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.

Ingredients

  • 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
  • Pepper
  • 1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)

Nutrition Information

  • calories 397
  • fat 36 g
  • satfat 13 g
  • protein 8 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 95 mg
  • sodium 550 mg

How to Make It

  1. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

  2. Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.

  3. Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.

  4. Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.