6-8cupsbroccoli floretssteamed and roughly chopped
110 ozcan cream of broccoli soup
110 ozcan cheddar cheese soup
1cupreal mayonnaise
1/2cupunsalted buttermelted
1tspgarlic salt or plain salt
1tspgranulated garlic
1tsplemon pepper
1tsponion powder
2largeeggs, lightly beaten
1/2cupchopped green onions
2cupsshredded sharp cheddar cheese
2Tbspunsalted buttermelted
1sleeveRitz crackers or similar crushed
Instructions
Preheat oven to 350°F. Spray a 2 quart baking dish with cooking spray.
In a large mixing bowl, mix together broccoli, broccoli soup, cheddar cheese soup, mayonnaise, butter, salt, granulated garlic, lemon pepper, onion powder, eggs and green onion.
Add 1 cup shredded cheese, mix until fully combined. Pour into prepared dish. Sprinkle reserved 1 cup cheese on top.
In a medium size mixing bowl, toss together melted butter with Ritz crackers. Sprinkle evenly on top.
Bake for 30-40 minutes or until bubbly and lightly golden. Let stand 5 minutes, then serve.
Notes
You'll need around 2 1/2-3 pounds of fresh broccoli florets or 2 pounds of frozen broccoli florets for this recipe. The difference is, once fresh broccoli is steamed it will release liquid and decrease in volume. Consider the weight of the fresh broccoli without the stems which will be removed.