Broccoli-Cheddar Casserole

This takes minutes to throw together and everything is mixed in one bowl, sharp cheddar cheese is recommended to use for this, you may also sprinkle grated cheddar on top the last few minutes of baking --- to serve a crowd double the recipe and bake in a 13 x 9-inch baking dish, I also add in some Tabasco sauce.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2 (10 ounce) packages frozen broccoli, thawed and chopped (squeeze out excess moisture well using hands then coarsley chop)
• 1 (10 3/4ounce) can  cream of mushroom soup, undiluted
• 3⁄4 cup mayonnaise (can use 1/2 cup each mayonnaise and sour cream, DO NOT use salad dressing)
• 1⁄4 cup sour cream
• 1  large egg, beaten
• 1  teaspoon garlic powder
• 1  small onion, chopped
• 1⁄2 teaspoon seasoning salt (or to taste)
• 1  teaspoon ground black pepper (or to taste)
• 2  cups  shredded cheddar cheese
• 3⁄4-1  cup  grated parmesan cheese

Directions

1. Set oven to 350 degrees F (set oven rack to second-lowest position).
2. Butter a 9 x 9 or a 11 x 7-inch baking dish.
3. In a medium bowl combine undiluted soup with mayonnaise, sour cream, beaten egg, garlic powder, chopped onion, seasoned salt and black pepper; whisk until well combined.
4. Mix in the grated cheese and chopped broccoli.
5. Spread into baking dish.
6. Sprinkle the parmesan cheese on top.
7. Bake uncovered for about 45 minutes or until hot and bubbly.