Ingredients
- 4 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup crushed Ritz crackers
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
Equipment Needed
- Large mixing bowl
- 9×13-inch baking dish
- Medium saucepan
- Mixing spoon
- Baking sheet
Step-by-Step Instructions
First, start by preheating your oven to 350°F (175°C). While that’s warming up, I like to begin by steaming the broccoli until it’s bright green and tender, usually about 3-4 minutes. I just adore the smell of fresh broccoli cooking! Once it’s ready, I drain the water and set the broccoli aside to cool for a bit while I prepare the cheesy sauce. In a medium saucepan, I mix together the cream of mushroom soup, sour cream, mayonnaise, garlic powder, and black pepper. Give it a good stir until everything’s combined. It’s creamy and smooth, which makes the perfect base for this casserole! (See the next page below to continue steps…)