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This classic broccoli casserole starts with a can of condensed cream of mushroom soup (1 cup) shredded sharp cheddar cheese 1/2 cup milk 1/4 teaspoon hot pepper sauce 4 cups frozen broccoli florets, thawed, drained topping 2 tablespoons butter, melted 1 cup crushed buttery crackers (about 20) A cup of mayo adds richness and subtle tangy flavor

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An egg lends moisture and helps hold the ingredients together There’s always certain dishes that seem to make appearances year after year on our thanksgiving menu You'll need a chopped onion and, of course, frozen broccoli florets

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For the most delicious results, grate your own cheddar cheese

This cheddar's copycat broccoli cheese casserole is creamy, cheesy, and packed with wholesome broccoli—what's not to love? (add shredded cheddar cheese here if you like cheese) * bake at 350°f for 25 minutes or until the broccoli mixture is hot and bubbling Sprinkle with the remaining onions

* bake for 5 minutes or until the onions are golden. This broccoli casserole with cheddar cheese and crackers is one such meal that can be served as a main dish or with fresh salad, baked potatoes, leftover roasted turkey, or chicken Broccoli casserole by paula deen is a perfect combination of broccoli, mayonnaise or sour cream, cream of mushroom soup, sharp cheddar cheese, and crushed crackers. Cheddar cheese, broccoli florets, and homemade cream of chicken soup all come together to create this creamy broccoli cheese casserole

Make it as a side dish for any holiday feast or for a simple weeknight dinner