You can easily whip this recipe up on a weeknight. Don't think you have to wait for the holidays or special events to have a broccoli casserole. This recipe should be baked in a 9 x 9 or 11 x 9 casserole dish. If you want to use a round casserole dish, a 2-quart size should be fine.
4 cups broccoli florets, cut into bite-sized pieces
1 can cream of mushroom soup
8 oz. sour cream
freshly ground black pepper
2 eggs, lightly beaten
2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. Spray the casserole dish with nonstick spray.
In a large bowl, combine all ingredients and pour into the baking dish. Bake for 45 minutes or until browned and bubbly.
Let rest a few minutes before serving.