Ingredients
Units
Scale
- 4–5 broccoli crowns (depending on size), cut into small florets
- 1 (10.5 ounce) can cream of mushroom condensed soup (preferably organic, such as Pacific Foods brand)
- 1 cup avocado oil mayonnaise
- 1 egg
- 1 cup cheddar cracker squares
- 8 ounces sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees.
- Bring one inch of water to a boil in a pot with a basket steamer inside. Place the broccoli
florets in the steamer basket, cover the pot, and steam the broccoli for 5 minutes, until it is
bright green, but still crisp tender. - Meanwhile, in a medium bowl, whisk together the condensed soup, mayonnaise, and egg
until combined. - Take the crackers and place them in a small bag or in a bowl and top them with a towel. Use a kitchen tool (I use a meat mallet) to crush the crackers.
- Add the steamed broccoli to the mayonnaise mixture and stir to combine.
- Transfer the broccoli to a medium casserole dish.
- Top the broccoli mixture with the crushed crackers and shredded cheese. Bake, uncovered,
in the preheated oven for 45 minutes. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: side dish recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 223
- Sugar: 4 grams
- Fat: 14 grams
- Saturated Fat: 4.5 grams
- Carbohydrates: 17 grams
- Fiber: 6 grams
- Protein: 11 grams