Best-Ever Broccoli Cheese Casserole

By á-2700

Paula Deen

Ingredients

• 14 cups fresh broccoli florets (about 4 heads)
• 3/4 cup chopped onion
• 4 cloves garlic, minced
• 1 Tbsp. salt
• 1 (10 3/4 oz) can cream of mushroom soup
• 1 cup sour cream
• 1 large egg
• 2 1/2 cups shredded cheddar cheese, divided
• 2 1/2 cups crushed saltine crackers, divided
• 1/4 cup butter

Details

Servings 6

Preparation

Step 1

Preheat oven to 350. Spray a 13x9 baking dish with nonstick cooking spray.

In a stockpot, place broccoli florets, onion, garlic, and salt; add water to cover. Bring to a boil over high heat. Reduce heat to medium-high, and simmer for 6 minutes or until tender. Drain immediately, and cool.

In a large bowl, whisk together soup, sour cream, and egg. Add drained broccoli mixture, 2 cups cheese and 1 cup crushed crackers. Pour into prepared dish.

In a small bowl, stir together butter, remaining 1 1/2 cups crackers, and remaining 1/2 cup cheese. Sprinkle over broccoli mixture. Bake for 30 mins. or until hot and bubbly.