Cheesy Broccoli Casserole

 Ingredients:

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

 Directions:

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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