Recipe by dmac085
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.
Top Review by Montana Heart Song
I cooked fresh cut celery, broccoli, green onions sliced and white onions until just tender,drained and add frozen cooked green beans that were a leftover. Made as directed.This is a great recipe. You can use Cream of Mushroom soup also. I have enough celery in it this time. This is a great recipe! It is great as written but so versatile as stated. If you don't want to use cream soup you can use cream sauce. Thanks for posting.
- 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 See How It's Made
- Cook broccoli according to directions and drain.
- Mix cheese, mayo, egg, onion and soup until blended.
- Place half of the soup mixture in the bottom of a 9x13 pan either buttered or sprayed with a nonstick cooking spray.
- Layer cooked broccoli on top, then add remaining soup mixture on top of the broccoli layer.
- Crush the crackers in a zip top bag, melt butter and toss them together to coat.
- Sprinkle/spread cracker layer over the top.
- Bake at 350 degrees for 30 minute.