Julie Miltenberger's Broccoli Cheddar Casserole
Broccoli takes center stage in this cheesy side-dish casserole. It's perfect for your holiday menu or any other occasion.
Ingredients
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2 bags (16 ounces each) frozen chopped broccoli, wamred (in microwave, then drained in colander)
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3 large eggs, beaten
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1-1/2 cans (10.75 ounces each) reduced-fat, low-sodium condensed cream of mushroom soup (such as Campbell's Healthy Request)
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2/3 cup light mayonnaise
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1 mediujm yellow onion, grated
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1-1/2 cups shredded sharp cheddar cheese
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1-1/2 cups square cheese crackers, crushed (such as Cheez-Its)
Directions
1.
Heat oven to 350 degrees F. Spray a 12-cup casserole dish with nonstick cooking spray.
2.
In a large mixing bowl, whisk eggs. Add soup, mayonnaise and onion, and whisk together. Fold in broccoli, cheese and 1/2 cup of the crushed crackers. Spoon into prepared casserole dish. Top with remaining 1 cup crushed crackers.
3.
Bake at 350 degrees F for 1 hour, then open oven and check casserole-when shaken, all but the center should be set. If needed, cook another 5 minutes. Let stand 10 minutes before serving.
Nutrition information
Calories 231, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 76 mg, Sodium 745 mg, Carbohydrate 17 g, Fiber 3 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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