4 cups chopped broccoli*
1 (10 ounce) can condensed broccoli and cheese soup
1 cup sour cream
2 large eggs, slightly beaten
1/4 cup onion finely chopped
1 teaspoon minced garlic
Salt and Pepper, to taste
1 1/2 cups sharp cheddar cheese
1 sleeve of Ritz type crackers, crushed (store brand is fine)
Preheat oven to 350 degrees.
Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl. * I used a frozen bag of florets. (Thawed and chopped)
Add soup, sour cream, eggs, onion, garlic, salt and pepper. Mix well. Add 3/4 cup of cheese to broccoli mixture and mix well.
Bake for 30 minutes or until cheese is melted and top is golden.
Salt and Pepper, to taste
1 1/2 cups sharp cheddar cheese
1 sleeve of Ritz type crackers, crushed (store brand is fine)
1/4 cup of butter melted (1/2 stick)
Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl. * I used a frozen bag of florets. (Thawed and chopped)
Add soup, sour cream, eggs, onion, garlic, salt and pepper. Mix well. Add 3/4 cup of cheese to broccoli mixture and mix well.
Spray a 9x13 casserole dish with cooking spray and add the broccoli mixture.
Top with remaining 3/4 cup of cheese. Crush the crackers, mix with butter and sprinkle over cheese.
Top with remaining 3/4 cup of cheese. Crush the crackers, mix with butter and sprinkle over cheese.
Bake for 30 minutes or until cheese is melted and top is golden.
