Ingredients:

  • 20 oz frozen chopped broccoli, thawed and thoroughly drained
  • 10.5 oz condensed cream of mushroom soup
  • 1 cup light sour cream
  • 2 large eggs, well-beaten
  • 0.5 tsp garlic powder
  • 0.25 tsp freshly cracked black pepper
  • 1.5 cups extra-sharp cheddar cheese, shredded
  • 1 cup Ritz crackers, crushed (approx. 25 crackers)
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Place the thawed broccoli in a colander and use a clean kitchen towel to press out every drop of excess moisture to prevent a watery casserole.
  2. In a large mixing bowl, whisk together the beaten eggs, light sour cream, garlic powder, and condensed cream of mushroom soup until the mixture is smooth and uniform.
  3. Fold 1 cup of the shredded extra-sharp cheddar cheese into the soup and egg mixture.
  4. Gently fold the dried broccoli into the sauce mixture until every floret is evenly coated. Pour the mixture into a greased 9x13 inch baking dish.
  5. In a small bowl, toss the crushed Ritz cracker shards with the melted unsalted butter.
  6. Top the casserole with the remaining 1/2 cup of shredded cheese, then sprinkle the buttery cracker crumbs evenly over the top.
  7. Bake for 30–35 minutes until the edges are bubbling and the cracker topping has turned a deep golden brown.