The results of this broccoli rice were insane. We could not have imagined how amazing a plate of homemade creamy broccoli could taste but my gosh, we were blown away! This dish is absolutely perfect for the holidays, but also for normal everyday entertaining or a family weeknight dinner. It is just that simple and delicious! I can eat this stuff for a light lunch any day, as a matter of fact.
Will you be making this yummy broccoli, cracker crumb, and cheese bake anytime soon?
1 (14 or 16 oz.) package broccoli florets
1 c. shredded mild or medium Kraft cheddar cheese, divided
1 (10 3/4 oz.) can Swanson cream of mushroom soup
1/4 c. Hellman’s mayonnaise
1/4 c. McArthur milk
1 egg, lightly beaten
1/8 tsp. salt
1 1/2 c. Ritz and/or Keebler Club cracker crumbs (about 1 “sleeve” of crackers; I use a combination of 3/4 c. Ritz + 3/4 c. Keebler Club)
1/4 c. Land O’ Lakes butter, melted
1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
2. In a bowl, combine broccoli, 1/2 cup of the shredded cheddar, cream of mushroom soup, mayonnaise, milk, egg, and salt. Spoon into a greased 8×8-inch or 9×9-inch baking dish. Top with remaining 1/2 cup shredded cheddar cheese.
3. Stir together cracker crumbs and melted butter until crumbs are moistened. Sprinkle evenly over the top of the broccoli mixture.
4. Bake at 350 degrees for 45 – 50 minutes until bubbly and crumb topping is light golden brown.
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Quick Tip: If you don’t like cream of mushroom, change it up.