15ozfrozen broccoli cuts or floretsor fresh broccoli cut into bite-size pieces
1/2cupmayonnaiseI like Dukes
10.5ozcream of mushroom soupcan
1cupsharp cheddar cheesegrated, plus 1/3 cup more for the topping
1/2tspground black pepper
1/2cupcrushed Ritz crackersabout 10-15 crackers
Preheat the oven to 350 degrees.
Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of the grated cheese in a large bowl. Add the broccoli and mix well.
Place the Ritz crackers in a food processor fitted with a steel blade and process. Add the melted butter and pulse a few times to combine. Or, manually crush the Ritz crackers with your hands and mix with the melted butter.
Liberally spray a 2-quart baking dish with a non-stick cooking spray and add the broccoli mixture and spread out. Sprinkle the rest of the cheese and cracker crumbs evenly over the top.
Bake the casserole uncovered for 30-35 minutes or until it is bubbly and the cracker crust is lightly browned. Let sit for about 5 minutes and serve.
If you are making this casserole ahead, assemble the dish, but do not add the cracker topping. Cover and refrigerate up to 24 hours. When you are ready to bake it, add the topping and bake as directed. You may need to add 10-15 minutes to the total baking time if it is cold right out of the fridge.
If you don't have any Ritz crackers, crush croutons and use them instead. You can also substitute panko bread crumbs.
You can also substitute cream of chicken or cream of celery soup in a pinch.
I don't usually blanch my broccoli first, because I like it crisp. However, if you prefer it a little softer, cover it, and steam it in the microwave with a tablespoon of water for about two minutes first.
If you do prefer soft broccoli, you might also want to leave it in the oven for an additional five minutes or until it is a consistency you like.
If you don't have cheddar or want to change things up a bit, you can substitute gruyere, fontina, Havarti, a Mexican blend, or an Italian blend of cheeses.