Broccoli-Spinach Casserole

Name: Broccoli-Spinach Casserole
Ingredients: 2 (10-oz.) packages frozen chopped broccoli, thawed; 2 (10-oz.) packages frozen chopped spinach, thawed and drained; 2 (10 3/4-oz.) cans cream of mushroom soup; 4 large eggs, lightly beaten; 1 large sweet onion, diced; 2 cups (8 oz.) shredded sharp Cheddar cheese; 1 cup mayonnaise; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 36 round buttery crackers, crushed

11 ingredients

3 steps

Ingredients

2 (10-oz.) packages frozen chopped broccoli, thawed
2 (10-oz.) packages frozen chopped spinach, thawed and drained
2 (10 3/4-oz.) cans cream of mushroom soup
4 large eggs, lightly beaten
1 large sweet onion, diced
2 cups (8 oz.) shredded sharp Cheddar cheese
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
36 round buttery crackers, crushed

Directions

1

Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.
2

Bake at 350° for 40 to 45 minutes or until set.
3

Note: For testing purposes only, we used Ritz crackers.