Broccoli Casserole

My mama’s Broccoli Casserole has been on our family table for as long as I can remember. I made it mine with a little smoky bacon - because, well, bacon - but the comfort baked in every bite is all hers.

2-large bunches of broccoli, cut into florets

1 cup mayonnaise

1 can cream of mushroom soup

1 can cream of chicken soup

2 eggs slightly beaten

1 small onion, chopped fine

2-3 cups shredded cheddar cheese

6-8 slices of bacon, cooked until crispy and chopped

2 sleeves of round butter crackers

1-1/2 sticks butter, melted

Start by cooking the fresh broccoli. Preheat the oven to 425 degrees and line a sheet tray with parchment paper. Place all the broccoli florets onto the sheet tray, drizzle it with olive oil, and season with about 1/2 each of salt and pepper. Place in the oven and roast for about 12 minutes. Remove the broccoli from the oven and let it cool a little on the tray while you mix everything else. Once the broccoli is removed, lower your oven temperature to 350.

In a large mixing bowl, add the mayonnaise, soups, eggs, onion and cheese. Add in all the broccoli and mix all this goodness together. Now add in most of the bacon, but save about 1/4 of it to mix in with the crackers for the top. Once everything is mixed together, pour it into your buttered 9x13 casserole dish and spread it out into an even layer.

Crush up those crackers, and place them in a medium bowl along with that reserved bacon and mix those together. Add this cracker mixture to the top of the casserole, then drizzle that melted butter all over the top. Garlic butter would also be delicious here.

Place the casserole into the preheated 350 degree oven and bake 40-45 minutes or until golden brown and bubbly.