Cheesy Broccoli Bake!

This is a really good broccoli casserole that is just a bit different.  It has an egg and mayonnaise in it so the texture is  little lighter and fluffier.   We really enjoy this for a change now and then.  This is great to take to potlucks and things like that also.  It seems that folks love a good broccoli casserole!  Here is what you will need for this:

2 (10 oz.) pkgs. chopped frozen broccoli, cooked according to pkg. directions and drained well (can also use the same amount of cooked and drained fresh broccoli)
1 egg, beaten
1 small onion, grated
1 cup mayonnaise
1 1/2 cup shredded cheddar cheese, divided
1 (10 oz.) can of cream of mushroom soup
1/2 soup can of water
1/4 tsp. black pepper
1/4 tsp. seasoned salt
1 sleeve Ritz crackers, crushed (or any buttery cracker)
4 Tbs. melted butter (1/2 stick)

In a mixing bowl, mix the egg, onion, mayonnaise, 1 cup shredded cheddar cheese, mushroom soup, 1/2 can of water, pepper, and seasoned salt.   Add in the broccoli that has been well drained and mix.  

Pour into a 2 quart casserole dish that has been buttered or sprayed with nonstick spray.  Sprinkle the top with the other 1/2 cup cheese.   Mix the cracker crumbs with the melted butter and sprinkle evenly over the top. 

Place in a 350 degree oven and bake for 30 minutes or until the top is just starting to brown and it's bubbly around the edges! 


  1. I've been making this for years, but with Pepperridge stuffing instead of Ritz crackers. I've even made it with lower calorie substitutes and it's still good.

    1. Do I have to use the mayo .my hubby doesn't like mayo



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