Fresh broccoli casserole
A flavorful Broccoli Casserole recipe. This casserole is the perfect side dish for any meal, any occasion, and any weeknight.
Ingredients
- 6 cups fresh broccoli florets
- 1.5 cups shredded sharp cheddar cheese, (divided)
- 1 can (10.5 oz) canned mushroom soup
- 2 eggs, (lightly beaten)
- ¼ cup chopped onion
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup butter , (melted)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ounces store-bought french fried onion , (use more or less according to your liking)
Instructions
- Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, for just 1 minute. Turn off the heat, drain into a colander and immediately place the broccoli in the ice bath to stop the cooking process for 30 seconds. Drain the broccoli again in the colander.
- In a large mixing bowl, combine broccoli, soup, lightly beaten eggs, melted butter, onion, salt, pepper, mayo, and sour cream. Mix well.
- Add a cup of shredded sharp cheddar cheese and mix well.
- Transfer to a large greased baking dish and cook, uncovered, for about 30 minutes.
- Remove the casserole from the oven, add about ½ cup cheddar cheese on top along with some fried onions.
- Put the casserole back into the oven and continue cooking until the top cheese is melted (for about 10 minutes).
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