2 lbs fresh broccoli florets, cut into bite-sized pieces
2 cups sharp cheddar cheese, freshly shredded
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup buttery round crackers, crushed
2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish with butter or non-stick spray. Bring a large pot of salted water to a boil and add the broccoli florets. Cook them for only 2 to 3 minutes until they are bright green and slightly tender, then drain them immediately and pat dry to prevent a watery casserole.
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, mayonnaise, onion powder, garlic powder, salt, and black pepper until the mixture is completely smooth. This creamy base will act as the binder that holds all that cheesy goodness together during the baking process.
Add 1.5 cups of the shredded cheddar cheese to the bowl with the creamy sauce and stir to combine. Gently fold in the blanched broccoli florets until every piece is well coated in the mixture. Transfer the entire mixture into your prepared baking dish and spread it out into an even layer.
In a small bowl, toss the crushed crackers with the melted butter until they are evenly moistened. Sprinkle the remaining 1/2 cup of shredded cheese over the top of the broccoli mixture, then finish by spreading the buttery cracker crumbs across the entire surface of the dish.
Place the casserole in the center of the oven and bake for 25 to 30 minutes. You are looking for the cheese to be bubbly around the edges and the cracker topping to be a beautiful golden brown. Once finished, let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
