Creamy Broccoli Casserole

Creamy Broccoli Casserole

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

  • Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
  • 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.
  • Stir together cracker crumbs and melted butter until crumbs are moistened. Sprinkle evenly over the top of the broccoli mixture.

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