Ritzy Broccoli Casserole

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.

• Ready In: 1 hr
• Serves: 10

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 3/4ounce) 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.