This Broccoli Cheese Casserole is THE favorite family recipe. This casserole is requested at every gathering & is always the first to disappear. I don't know anyone who doesn't love it. Everything Sandra made was delicious but this one just has that something special to make it a favorite.
2 (10 oz) packages of broccoli flowerettes
1 tablespoon mayo (NOT Miracle Whip)
1 cup sharp cheddar cheese (grated is easiest)
1 can cream of mushroom soup (or cream of chicken & mushroom soup)
2 eggs, beaten
Salt & pepper to taste
Preheat oven to 350 & spray a 9 x 13 baking dish with cooking spray.
Boil and drain broccoli according to directions in a large pot. As soon as you drain the broccoli, put it back into the pot and add the cheese so the cheese melts thoroughly.
Add in the soup, mayo, eggs, salt & pepper & mix thoroughly.
Pour into the greased baking dish & bake for approximately 45 minutes or until browned.
*If doubling the recipe, which you should unless you're cooking for 4 or less people, bake for about an hour - an hour & 15 minutes. You'll just have to watch it to time it with your oven.
*You can prepare this a day in advance & bake it the day of with the same results. Just set it out of the fridge at least an hour in advance to bring it to room temp before placing in the oven.
*This would be fantastic with a Ritz Cracker crust. After pouring into baking dish, top with 2 cups of crushed Ritz crackers & drizzle with 2 tablespoons of melted butter. Bake as usual.