I love this version of broccoli casserole. It's very simple to mix together and pop in the oven, but big on flavor. Yes, it contains a can of cream of mushroom soup. Sometimes, I just have to have my comfort food. This was taken to a family reunion recently and I returned home with an empty casserole dish. Talk about a tried and true recipe!
1 large can cream of mushroom soup
16 oz. sour cream
4 - 6 cups of broccoli florets, light steamed (Frozen broccoli florets can be used as well. Just pop them in the microwave and thaw.)
3 eggs, lightly beaten
freshly ground black pepper
2 cups shredded cheddar cheese
1 sleeve buttery flavor crackers, crushed (I used Ritz)
half stick of butter melted
Preheat oven to 350 degrees.
In a large bowl, combine soup and sour cream and blend well. Mix in broccoli, eggs, pepper and cheese.
Pour into lightly greased 11 x 15 baking dish. Cover with foil and bake for 45 minutes.
Remove from oven and remove foil. Return to oven to 10 more minutes.
Top with cracker crumbs and slowly drizzle butter over crackers.
Return to oven for another 5 - 10 minutes until crackers are browned.
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