6 cups fresh broccoli florets, cut into bite-sized pieces
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup mayonnaise
1 large egg, lightly beaten
2 cups sharp cheddar cheese, shredded
1/2 cup yellow onion, finely diced
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup buttery round crackers, crushed
2 tablespoons butter, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray. Steam your broccoli florets for about 3 to 4 minutes until they are tender-bright green but still firm, then drain them well to remove excess moisture.
In a large mixing bowl, whisk together the condensed soup, mayonnaise, beaten egg, diced onion, salt, and black pepper. Stir until the mixture is completely smooth and well combined.
Gently fold the steamed broccoli florets and 1.5 cups of the shredded cheddar cheese into the creamy mixture. Use a spatula to ensure every piece of broccoli is evenly coated with the sauce.
Spread the broccoli mixture evenly into your prepared baking dish. Sprinkle the remaining half cup of shredded cheese over the top of the casserole.
In a small bowl, toss the crushed buttery crackers with the melted butter. Sprinkle this mixture evenly over the cheese layer. Place the dish in the oven and bake for 30 to 35 minutes, or until the sauce is bubbling and the cracker topping is a beautiful golden brown.
