This is one of those casseroles that has been in our family for MANY years!
I have adapted it over the years and this is the casserole that has everyone craving it during the holidays.
You could easily adapt it to your family, too.
Add rice. Add chicken or ham if you’d like!
It is one of those decadent dishes, so be prepared to devour a hearty, tummy filling, comforting dish 🙂
Now with that said, I am posting this as I make it every year for the holidays. It makes A LOT! This will feed a hungry crowd
It’s easy enough to adjust and cut the ingredients in half.
You will need a Large Mixing Bowl
and a buttered 9 x 13 Casserole Baking Dish
Preheat oven to 350 degrees
In mixing bowl combine:
40 oz Broccoli Florets* ( If frozen, heat through until just tender – don’t over cook or use frozen)
2 cans Cream Mushroom Soup
1 Cup Mayo
3 Cups Shredded Cheddar Cheese
2 Cups Crushed Ritz Crackers
2 TBSP Melted Butter
1 tsp Salt
1 tsp Pepper
1 tsp Granulated Garlic
Sauté 8 oz Sliced Mushrooms with Half Vidalia Onion.
with butter, salt & pepper, a pinch of thyme until onions are tender and mushrooms have released their moisture.
Deglaze with a good splash of cooking sherry, white wine or white wine vinegar. Continue to sauté until lightly browned
Let cool and add to the broccoli mixture.
Evenly spread the mixture into the buttered casserole dish
Top with more crushed Ritz crackers – I find that 2 sleeves mixed with a stick of melted butter cover the top nicely!
Bake for 1 hour until bubbly and crackers have browned a bit.
Let sit for 10-15 minutes before serving
*I have used a mix of chopped broccoli with broccoli florets/crowns. If you use spears just go through and break them down a little bit. Baby broccoli florets work the best. Make sure you don’t overcook the broccoli before adding them to the casserole or it will get mushy.