# What You'll Need:
→ Vegetables
01 - 5 cups broccoli florets, fresh or thawed frozen
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Eggs
04 - 2 cups shredded sharp cheddar cheese
05 - 1 cup sour cream
06 - 1/2 cup milk
07 - 2 tablespoons unsalted butter
08 - 2 large eggs, beaten
→ Pantry
09 - 1 can (10.5 oz) condensed cream of mushroom soup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 cup crushed Ritz crackers or seasoned breadcrumbs
14 - 1 tablespoon olive oil or melted butter for topping
# Method:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until translucent, then add minced garlic and cook 1 minute longer.
03 - In a large mixing bowl, combine broccoli florets, sautéed onion and garlic, condensed cream of mushroom soup, sour cream, milk, beaten eggs, Dijon mustard, salt, and black pepper. Stir until evenly blended. Fold in 1 1/2 cups shredded cheddar cheese.
04 - Spread the broccoli mixture evenly into the prepped baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese.
05 - In a small bowl, stir together crushed Ritz crackers or seasoned breadcrumbs with olive oil or melted butter.
06 - Evenly distribute the prepared topping over the casserole.
07 - Bake uncovered for 30 minutes, or until bubbling and golden brown.
08 - Allow casserole to rest for 5 minutes before serving.
