Creamy casserole of broccoli, cheddar cheese, and crunchy buttery topping. Perfect for gatherings or family meals.
# Components:
→ Vegetables
01 - 5 cups broccoli florets, fresh or frozen and thawed
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Eggs
04 - 2 cups sharp cheddar cheese, shredded
05 - 1 cup sour cream
06 - 1/2 cup milk
07 - 2 tablespoons unsalted butter
08 - 2 large eggs, beaten
→ Pantry
09 - 1 can (10.5 ounces) condensed cream of mushroom soup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 cup crushed Ritz crackers or seasoned breadcrumbs
14 - 1 tablespoon olive oil or melted butter for topping
# Preparation Steps:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a large skillet, melt 2 tablespoons butter over medium heat. Sauté the chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute longer.
03 - In a large mixing bowl, combine broccoli florets, sautéed onion and garlic, condensed soup, sour cream, milk, beaten eggs, Dijon mustard, salt, and pepper. Fold in 1 1/2 cups of shredded cheddar cheese until evenly incorporated.
04 - Transfer the broccoli mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
05 - In a small bowl, stir together the crushed crackers and olive oil or melted butter. Distribute the mixture evenly over the casserole.
06 - Bake for 30 minutes, or until the casserole is bubbling and the topping is golden brown. Allow to rest for 5 minutes before serving.
