Broccoli Cheese Casserole

 Broccoli Cheese Casserole

Broccoli Cheese Casserole

1 (32oz.) bag of broccoli florets, frozen

2 tablespoons of butter to saute’ onions

1 medium onion, chopped

½ cup mayonnaise

½ cup sour cream

1 can of cream of celery soup

2 eggs, beaten

1 cup of shredded cheddar cheese

½ stick of cold butter (1/4 cup), cut into cubes

1/2 teaspoon salt

1 teaspoon garlic powder

½ teaspoon pepper

Topping

1 sleeve Ritz crackers, crushed 

1 stick (1/2 cup) butter, melted

Preheat the oven to 350 degrees. Boil water in a large pot and add the broccoli florets to the boiling water for 5 minutes. Drain the broccoli and allow to it to cool before chopping.  Set aside. Pour melted butter into crushed Crush crackers and mix well. Set aside.

In a small sauté pan, over medium heat, sauté the onions in 2 tablespoons butter until just tender.

While onions are cooking, add mayonnaise, sour cream, soup, and eggs, salt, pepper and garlic powder and stir.  Next fold in cheese and mix well. Add the chopped broccoli and the onions and give one final stir. Spoon the ingredients into a 13”x 9”x 2” baking dish and drop ¼ cup of cubed butter all over the top. Cover with the buttered cracker crumbs. Bake at 350 degrees for about 40 minutes or until the crackers are browned and the casserole is bubbly.

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