Ingredients

The following ingredients have 6 Servings
  • 6 cups broccoli florets (about three stalks, or a 15-ounce bag of frozen broccoli)
  • ½ cup sour cream
  • ½ cup mayonnaise (I like Dukes)
  • 10.5 ounces cream of mushroom soup (1 can)
  • 1⅓ cups sharp cheddar cheese (grated, divided)
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup crushed Ritz crackers (about 10-15 crackers)
  • 2 tablespoons unsalted butter (melted)

Instruction

  • Preheat the oven to 350 degrees F.
  • Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of the grated cheese in a large bowl. Add the broccoli and mix well.
  • Place the Ritz crackers in a food processor fitted with a steel blade and process. Add the melted butter and pulse a few times to combine. Or, manually crush the Ritz crackers with your hands and mix with the melted butter.
  • Liberally spray a 2-quart baking dish with a non-stick cooking spray, add the broccoli mixture, and spread out. Sprinkle the remaining ⅓ cup of the cheese and cracker crumbs evenly over the top.
  • Bake the casserole uncovered for 30-35 minutes or until it is bubbly, the cracker crust is lightly browned, and the broccoli is fork-tender. Let sit for about 5 minutes and serve.