Creamy Broccoli Casserole

INGREDIENTS:

Broccoli Mixture:

• 1 (14 or 16 oz.) package broccoli florets
• 1 c. shredded mild or medium cheddar cheese, divided
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/4 c. mayonnaise
• 1/4 c. milk
• 1 egg, lightly beaten
• 1/8 tsp. salt

Topping:

• 1 1/2 c. Ritz and/or Keebler Club cracker crumbs (about 1 "sleeve" of crackers; I use a combination of 3/4 c. Ritz + 3/4 c. Keebler Club)
• 1/4 c. butter, melted

INSTRUCTIONS:

1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
2. In a bowl, combine broccoli, 1/2 cup of the shredded cheddar, cream of mushroom soup, mayonnaise, milk, egg, and salt. Spoon into a greased 8x8-inch or 9x9-inch baking dish. Top with remaining 1/2 cup shredded cheddar cheese.
3. Stir together cracker crumbs and melted butter until crumbs are moistened. Sprinkle evenly over the top of the broccoli mixture.
4. Bake at 350 degrees for 45 - 50 minutes until bubbly and crumb topping is light golden brown.

TRACEY'S NOTES

1. Frozen chopped broccoli can be used instead of the florets, if desired. I just prefer the florets.
2. This casserole may be prepared ahead. Place the broccoli mixture in the casserole dish, leave off the cracker topping, and refrigerate until ready to bake. Add cracker topping just before baking, and increase baking time to 75 - 80 minutes. Cover loosely with foil partway through baking if crumb topping begins to brown too much.
3. Double this recipe to make 9x13-inch pan.

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