Broccoli Casserole
Broccoli Casserole
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
Ingredients
2 x (12 ounces) broccoli florets, cut into small pieces
1/2 yellow onion, diced
4 tablespoons unsalted butter, melted
10.5 ounces condensed cream of mushroom soup
3/4 cup mayonnaise
2 large eggs
3 cups taco shredded cheese
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3.5 ounces crispy fried onions
1 cup round butter crackers, finely crushed
Instructions
Preheat oven to 350ºF.
Thaw out the frozen broccoli overnight. On a cutting board chop up the thawed broccoli florets into smaller pieces. There should be a variety of smaller chunks of and tiny ones. Then dice half of a yellow onion. Set Aside.
In a large mixing bowl beat the 2 eggs. Then combine the melted butter, cream of mushroom soup, mayonnaise, salt, and pepper until well combined to make the sauce.
Stir in the crispy fried onions and 2 cups of the taco shredded cheese, reserving 1 cup left to put on top later.
Pour the broccoli casserole batter into a 9 x 13 inch backing dish. Top with remaining 1 cup of the taco shredded cheese and finely crushed crackers.
Bake for 30 minutes uncovered or until top is golden. Allow time to cool before serving.
Nutrition
- Serving Size: 10
- Calories: 301
- Sugar: 3.3g
- Sodium: 668mg
- Fat: 21.7g
- Saturated Fat: 6.9g
- Carbohydrates: 21.9g
- Fiber: 2.5g
- Protein: 6.8g
- Cholesterol: 61mg
