Divalicious Broccoli Casserole

One of my favorite foods at William Blount High School was it's Broccoli Casserole.  I've always wanted to try my hand at making my very own Broccoli Casserole, but I had no idea where to start.  I searched on the Internet for what looked like a good basic recipe, and then I looked in an old cookbook Jonathan's mom had given me.  After looking over about 6 recipes, I developed my own Divalicious recipe and gave it a try.  It turned out great! 

For dinner I served BBQ Sirloin Steaks, Broccoli Casserole, Twice Baked Potatoes, and Grilled Corn on the Cob.  Garlic Bread was on the menu, but I put it under the broiler to finish toasting it off and forgot about it.  The garlic butter on the bread must have been highly flammable because when I opened the oven the whole loaf was on fire. :)  Anyway, I hope you like this Divalicious Broccoli Casserole.

Divalicious Broccoli Casserole

Ingredients
2 pounds Frozen Broccoli Florets (thawed)
1 can Cream of Mushroom Soup
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 3/4 cup shredded Sharp Cheddar Cheese
1 small onion, minced
1 egg
1 1/2 tsp Salt
1 tsp Pepper

Topping
1 sleeve crushed Saltine Crackers
about 1/4 cup melted butter or margarine
**Next time I make this I am going to try 2 cups of bread crumbs instead of Saltine Crackers.

Directions
Preheat oven to 350. Mix soup, mayonnaise, sour cream, cheese, onion, egg, salt, and pepper in a large bowl.  Add broccoli and gently combine.  Place broccoli mixture in a large rectangle casserole dish.  Combine melted butter and crackers or bread crumbs in a small mixing bowl.  Top casserole with buttered crackers.  Bake until hot and bubbly for about 30 minutes.