Ingredients:
•2 packages of chopped, cooked and drained broccoli
•1 cup of grated cheddar cheese
•1 cup of mayonnaise
•1 can of cream of mushroom soup
•1 tablespoon of minced onion
•2 beaten eggs
•3/4 cup of cheese crackers crumbled (We use Schar Entertainment Crackers (affiliate link).)
Directions:
Put broccoli in the bottom of a shallow 1 1/2 quart buttered casserole dish. Mix the next five ingredients and pour over the broccoli. Top with the cracker crumbles. Bake at 325/350 for 30 minutes.
*This is a recipe my mom has made for Thanksgiving since I was young and one of my favorites. I substituted the cream of mushroom soup with Pacific Foods cream of mushroom condensed soup. I also substituted the cheese crackers (used Ritz crackers prior to our gluten free days) with Schar Entertainment Crackers (affiliate link). Both work perfectly! This can also be made the day before and warmed up for those who are preparing a big Thanksgiving meal and don’t want to save all the cooking for the day of the holiday.
