I started making Broccoli Casserole years ago when my son was young and he wasn't a fan eating anything green. Although I would prefer that he had vegetables raw, steamed or sauteed in olive oil, sometimes, kid won't eat that stuff. If you're familiar with Paula Deen on the FoodNetwork, you know butter, mayonaise and sour cream are her friends. Fine, however, not the healthiest way to eat. These days, we only have Broccoli Casserole once or twice a year and when I make it, I make enough to share.
Yummy, but not to be eaten too often.
Somewhere in this spoon is a bite of broccoli!
adapted from Paula Deen's Broccoli Casserole
2 (16-ounce) packages frozen chopped broccoli
1 cup mayonnaise
1 cup grated sharp cheddar
2 (10 3/4-ounce) can condensed cream of mushroom soup
3 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Place the mixture in the prepared baking dish. At this point, I put the casserole in the fridge and finished the next day, just make sure to bring the casserole to room temperature before baking. Top with the crushed crackers and pour the melted butter evenly over the crackers.
Bake for 35 minutes or until set and browned.