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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Buttery crackers, creamy, and cheesy...oh yeah, broccoli for the health benefits:) OK, so its not healthy but it's sooo good! Not my recipe but a coworker's. She's actually not allowed to bring anything but a doubled up version of this to any potlucks. Somehow I had managed to reach the age of 35 without ever having any type of broccoli casserole and now will only ever have this one. This is a very easy recipe to double or triple as well. This is best reheated back in the oven. I form HD foil into a pan shape for single servings and reheat at 350 for 10 min or so. The top gets crisp and buttery again. Ingredients:
2 (8 ounce) boxes frozen broccoli |
8 ounces shredded sharp cheddar cheese |
2/3 cup mayonnaise |
1 egg, lightly beaten |
1 small yellow onion, diced small |
1 (10 3/4 ounce) can cream of celery soup |
36 ritz crackers (approx. 1 large sleeve) |
1/2 cup butter |
1/2 teaspoon pepper |
Directions:
1. Cook broccoli according to directions and drain.
2. Mix cheese, mayo, egg, onion and soup until blended.
3. Place half of the soup mixture in the bottom of a 9x13 pan either buttered or sprayed with a nonstick cooking spray.
4. Layer cooked broccoli on top, then add remaining soup mixture on top of the broccoli layer.
5. Crush the crackers in a zip top bag, melt butter and toss them together to coat.
6. Sprinkle/spread cracker layer over the top.
7. Bake at 350 degrees for 30 minute.
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