Broccoli Casserole

Inspired by Sweet Cheek‘s broccoli casserole, we made a version omitting the cream mushroom soup and replacing it with sour cream. The sharp cheddar cheese, bits of broccoli, melty onion and the texture of butter panko crumb is a great side dish or even a quick brunch item.

Adapted from Paula Deen and AllRecipes

  • 1 (10-ounce) packages frozen chopped broccoli, thawed and drained
  • 1/4 cup mayonnaise
  • 1 cup grated sharp cheddar
  • 1/2 cup of sour cream
  • 1 egg, lightly beaten
  • 2 cups crushed crackers (Town or Ritz)
  • 1/2 cup panko breadcrumb
  • 2 tablespoons butter, melted
  • 1/4 cup onions, chopped
  • dash of paprika

Preheat oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.

Place frozen broccoli into a very large mixing bowl. Break up the frozen broccoli. Dice onion. Using a rubber spatula, scrape sour cream and  mayonnaise, chopped onion, egg crushed crackers mixture on top of broccoli, and mix well. Sprinkle in cheese, and mix well. Season with paprika.

Spread mixture into prepared baking dish and smooth top of casserole. Melt butter and combine with panko bread crumb. Sprinkle additional cheese to the casserole and sprinkle melted butter and panko mixture. Bake for 35 minutes or until set and browned.

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