1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp garlic powder [or a dash more if you love garlicy goodness!]
1/4 cup finely chopped onion
12 ounces shredded sharp Cheddar cheese
1/2 tsp salt
2 (10 ounce) packages frozen broccoli florettes-- thawed~Topping~
1 sleeve Ritz crackers, crushed.
1 or 2 TB margarine , melted and poured over crushed crackers, blend well.
**OPTIONS** you can add cauliflower to this or even a cauliflower/broccoli/carrot blend, and it's very , very good too! Thank you Aunt Diane for introducing me to that delectable wonder oh so many moons ago!! I almost ate the entire 9X13 casserole myself over a 3 day span of time, I kept going back so many times for more!
1. Preheat oven to 350 degrees F . Grease a 9x13 inch baking dish.
2. In a medium bowl, mix together first 7 ingredients
3. Place thawed broccoli into a very large mixing bowl. Add goop mixture to broccoli, and stir together well. Spread mixture into prepared baking dish, and cover with Ritz mixture .
4. Bake, uncovered, for 30-45 minutes--until bubbly and lightly browned