1 (14oz or 16oz) package of broccoli florets
1 cup shredded mild or medium cheddar cheese (divided)
1 can cream of mushroom soup
1/4 cup mayonnaise
1/4 cup milk
1 egg, lightly beaten
1/8 tsp salt
1 1/2 cup Ritz Cracker Crumbs
1/4 cup butter (melted)
Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well.
Cut any large florets into smaller, bite-sized pieces.
In a bowl, combine broccoli, 1/2 cup of the shredded cheddar, cream of mushroom soup, mayonnaise, milk, egg and salt. Spoon into a greased 8″x8″ or 9″x9″ baking dish.
Top with remaining 1/2 cup shredded cheddar cheese.
Stir together cracker crumbs and melted butter until crumbs are moistened.
Sprinkle evenly over the top of the broccoli mixture.
Bake at 350F for 45-50 minutes until bubbly and crumb topping is light golden brown.
Note: Casserole may be prepared ahead. Place the broccoli mixture in the casserole dish, leave off the cracker topping and refrigerate until ready to bake. Add cracker topping just before baking and increase baking time to 75-80 minutes. Cover loosely with foil part way through baking if crumb topping begins to brown too much.