Best-Ever Broccoli Cheese Casserole

By ccavaletti

Ingredients

• 14 cups fresh broccoli florets (about 4 heads)
• 3/4 cup chopped onion
• 4 cloves garlic, minced
• 1 tablespoon salt
• 1 (10 3/4-ounce) 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, melted

Details

Servings 6

Preparation

Step 1

Preheat oven to 350°. Spray a 13x9-inch 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 ½ cups crackers, and remaining ½ cup cheese. Sprinkle over broccoli mixture. Bake for 30 minutes or until hot and bubbly.