Broccoli and Cheese Casserole
Ingredients:
4 cups broccoli florets (fresh or frozen)
1 can (10.5 oz) cream of mushroom or cream of chicken soup
1/2 cup sour cream
1/4 cup milk
2 cups shredded cheddar cheese (divided)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & black pepper, to taste
1/2 cup crushed Ritz crackers or breadcrumbs (optional for topping)
2 tbsp butter, melted
Instructions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Steam broccoli for 3–4 minutes if fresh (skip if using frozen and thawed).
In a bowl, mix soup, sour cream, milk, 1 1/2 cups cheese, garlic powder, onion powder, salt, and pepper.
Stir in broccoli until evenly coated, then transfer to the baking dish.
Sprinkle remaining cheese on top. If using, mix melted butter with crushed crackers/breadcrumbs and sprinkle over cheese.
Bake uncovered for 25–30 minutes, until bubbly and golden brown.