Broccoli with Cheese Casserole


  • 1 lb of fresh broccoli florets
  • 1 (10 oz) can of cream of mushroom soup
  • 1 cup mayonnaise
  • 2 eggs, beaten
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup sweet onion, chopped
  • 1/2 cup Ritz, crushed
  • 1/4 cup butter
  • kosher salt to taste
  • Cook the broccoli in salted boiling water for about 4 minutes. Drain.
  • Combine the mushroom soup, mayonnaise, eggs, cheese and onion in a bowl.
  • Add broccoli and mix well.
  • Pour mixture into a 9×13 baking dish. Top with the crushed crackers.
  • Dot evenly with butter.
  • Bake in a preheated 350 degree oven for 30 minutes or until the top is lightly browned.

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