Creamy Broccoli Casserole

Creamy Broccoli Casserole

Creamy Broccoli Casserole is a family-favorite, indeed.  With its cheesy broccoli goodness and buttered cracker crumb topping, what's not to love?  It's a perfect side for the holidays or any day!

Well, it's happened.  After 40+ years of my Mom cooking our family's Thanksgiving dinner, this year the torch is passing to me.  Now even though I love to cook and cook all the time, the task of taking on my first Thanksgiving dinner still makes me a tad bit nervous.  

But one great thing I have to help me through the holiday planning and prep is my Mom and her family-favorite recipes.  Mom may have passed the Thanksgiving dinner torch to me, but she's certainly not leaving me high-and-dry!

Ingredients

Broccoli Mixture:

• 1 (14 or 16 oz.) package broccoli florets
• 1 c. shredded mild or medium cheddar cheese, divided
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/4 c. mayonnaise
• 1/4 c. milk
• 1 egg, lightly beaten
• 1/8 tsp. salt

Topping:

1 1/2 c. Ritz and/or Keebler Club cracker crumbs (about 1 "sleeve" of crackers; I use a combination of 3/4 c. Ritz + 3/4 c. Keebler Club)

1/4 c. butter, melted

Directions

1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
2. In a bowl, combine broccoli, 1/2 cup of the shredded cheddar, cream of mushroom soup, mayonnaise, milk, egg, and salt. Spoon into a greased 8x8-inch or 9x9-inch baking dish. Top with remaining 1/2 cup shredded cheddar cheese.
3. Stir together cracker crumbs and melted butter until crumbs are moistened. Sprinkle evenly over the top of the broccoli mixture.
4. Bake at 350 degrees for 45 - 50 minutes until bubbly and crumb topping is light golden brown.

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