Ingredients
- 6 cups fresh broccoli florets
- 1 can cream of mushroom soup 10.5 oz
- 1 cup mayonnaise
- 2 large eggs
- 2 tablespoons dried minced onion
- 1 cup sharp cheddar cheese freshly grated
- 1 cup breadcrumbs
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
- In a large bowl, mix together the cream of mushroom soup, mayonnaise, eggs, and minced onion until well combined. Stir in the grated cheddar cheese.
- Add the broccoli florets to the bowl and toss to coat evenly with the sauce mixture. Transfer the broccoli mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle this mixture evenly over the broccoli.
- Bake in the preheated oven for 45 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
