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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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) |
Directions:
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.
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