Southern Broccoli Casserole

This is my favorite broccoli casserole recipe, courtesy of my aunt who lives in South Carolina. She traditionally serves this at Thanksgiving and at a few other family gatherings throughout the year. Aside from the ingredients, what really sets this recipe apart are the Ritz crackers mixed with melted margarine. Enjoy!

• Ready In: 55 mins
• Serves: 10-12
• Yields: 10-12 servings (1 casserole)

Ingredients

• 10  ounces broccoli, thawed, chopped
• 2  tablespoons onions, chopped
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1  cup mayonnaise (preferably Duke's)
• 1  cup sharp cheddar cheese
• 2  eggs
• 1 1⁄2 cups  Ritz crackers, crumbled
• 3  tablespoons margarine, melted

Directions

1. Preheat oven to 350 degrees.
2. Add 1 tablespoon margarine to a pan and lightly sautee onions until soft.
3. Remove onions and set aside, reserving remaining margarine.
4. Beat two eggs and set aside.
5. Add broccoli, sauteed onion, mushroom soup, mayonnaise, cheese, and eggs to a medium bowl and mix together until well-blended.
6. Add mixture to a 1.5 to 2 quart casserole dish.
7. Combine reserved margarine from pan and remaining 2 tablespoons of melted margarine and gently mix together with Ritz crackers in a small bowl until crackers are coated but not saturated.
8. Layer crackers as a topping over broccoli mixture.
9. Bake at 350 degrees for 30-45 minutes.