Broccoli-Cheddar Casserole

Name: Broccoli-Cheddar Casserole
Ingredients: 2 (10 ounce) packages frozen broccoli, thawed and chopped (squeeze out excess moisture well using hands then coarsley chop); 1 (10 3/4 ounce) can cream of mushroom soup, undiluted; 3/4 cup mayonnaise (can use 1/2 cup each mayonnaise and sour cream, DO NOT use salad dressing); 1/4 cup sour cream; 1 large egg, beaten; 1 teaspoon garlic powder; 1 small onion, chopped; 1/2 teaspoon seasoning salt (or to taste); 1 teaspoon ground black pepper (or to taste); 2 cups shredded cheddar cheese; 3/4 - 1 cup grated parmesan cheese

11 ingredients

7 steps

Ingredients

2 (10 ounce) packages frozen broccoli, thawed and chopped (squeeze out excess moisture well using hands then coarsley chop)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
3/4 cup mayonnaise (can use 1/2 cup each mayonnaise and sour cream, DO NOT use salad dressing)
1/4 cup sour cream
1 large egg, beaten
1 teaspoon garlic powder
1 small onion, chopped
1/2 teaspoon seasoning salt (or to taste)
1 teaspoon ground black pepper (or to taste)
2 cups shredded cheddar cheese
3/4 - 1 cup grated parmesan cheese

Directions

1

Set oven to 350 degrees F (set oven rack to second-lowest position).
2

Butter a 9 x 9 or a 11 x 7-inch baking dish.
3

In a medium bowl combine undiluted soup with mayonnaise, sour cream, beaten egg, garlic powder, chopped onion, seasoned salt and black pepper; whisk until well combined.
4

Mix in the grated cheese and chopped broccoli.
5

Spread into baking dish.
6

Sprinkle the parmesan cheese on top.
7

Bake uncovered for about 45 minutes or until hot and bubbly.