Cracker Barrel Broccoli Cheese Casserole Recipe
Try this Cracker Barrel Broccoli Cheese Casserole Recipe. It is the best way to make vegetables taste like a treat.
Ingredients
- 4 cups of fresh broccoli florets steamed.
- 1 can 10.5 ounces of condensed cream of mushroom soup.
- 1 cup of mayonnaise.
- 1 large egg lightly beaten.
- 2 cups of sharp cheddar cheese shredded.
- 1/2 cup of unsalted butter melted.
- 1 1/2 cups of Ritz crackers crushed.
- 1/4 teaspoon of onion powder.
- Salt and black pepper to taste.
Instructions
Prep the Oven
- Heat your oven to 350°F before you start. Grease your baking dish with butter.
Steam the Broccoli
- Cook your broccoli until it is just tender. Drain it very well so it is dry.
Mix the Base
- Put the soup, mayo, and egg in the large bowl. Whisk them until they are smooth.
Add the Cheese
- Stir 1 1/2 cups of the cheese into the bowl. Add the onion powder and pepper.
Combine with Veggies
- Gently fold the broccoli into the creamy mix. Pour this into your baking dish.
Make the Topping
- Mix the crushed crackers with the melted butter. Add the rest of the cheese.
Spread the Crumbs
- Sprinkle the buttery cracker mix over the top. Cover every inch of the dish.
Bake the Casserole
- Put the dish in the oven for 35 minutes. The top should be very golden brown.
Notes
- Dry the broccoli. Extra water can make your cheese sauce very runny.
- Use sharp cheddar. It has a much stronger flavor that stands out in the sauce.
- Crush crackers coarsely. Do not turn them into dust; small chunks are best.
- Don't overcook the veg. The broccoli keeps cooking in the hot oven.
- Use real mayonnaise. Low-fat kinds do not melt as smoothly in a bake.
- Let it rest. Wait five minutes before serving so the sauce can set.