Wednesday, November 30, 2016
1 pound broccoli, cut into pieces
1 (10.75 ounce) can cream of mushroom soup
2 large eggs, lightly beaten
1 cup mayonnaise
1-1/2 cups shredded Cheddar
1 stick (1/4 pound) salted butter, cut into pieces
1 sleeve Ritz crackers, crushed (1/3 of a 12 ounce box)
Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.
Leftover will last 3/4 weeks in freezer.