Ingredients
- 1 stick butter
- 1 15-oz. can cream of mushroom soup
- 2 large eggs, beaten
- 1 c. mayonnaise
- 2 c. shredded Cheddar
- ¾ c. freshly grated Parmesan
- 1 tbsp. Dijon mustard
- kosher salt
- Freshly ground black pepper
- 1 lb. frozen chopped broccoli, defrosted
- crushed RITZ Crackers
- Freshly chopped parsley, for garnish
Instructions
- Preheat oven to 350º and grease a casserole dish with cooking spray. In a large saucepan, melt butter. Add soup, eggs, mayo, cheddar, Parmesan, and mustard and season with salt and pepper.
- Layer broccoli on bottom of baking dish. Pour saucepan mixture and sprinkle all over with RITZ.
- Bake until golden and bubbling, 30 minutes.
- Garnish with parsley and serve.