Cheesy Broccoli Casserole

4 cups fresh broccoli florets (or frozen, thawed)

1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)

1/2 cup mayonnaise or sour cream

1 large egg, lightly beaten

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 cup crushed Ritz crackers or breadcrumbs

2 tablespoons unsalted butter, melted

Preheat Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Prepare the Broccoli:

Steam or blanch the broccoli for 2-3 minutes, just until tender-crisp. Drain and set aside.

Make the Sauce:

In a large mixing bowl, whisk together the cream of mushroom soup, mayonnaise (or sour cream), egg, garlic powder, salt, and black pepper. Stir in 1 cup of cheddar cheese and Parmesan cheese.

Combine and Assemble:

Add the broccoli to the bowl and mix until evenly coated. Transfer the mixture to the prepared baking dish.

Add Toppings:

Sprinkle the remaining 1/2 cup of cheddar cheese on top. Mix the crushed crackers with the melted butter and spread evenly over the casserole.

Bake:

Bake for 25-30 minutes, or until the top is golden brown and bubbly.

Serve:

Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.

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