Easy -- And DELICIOUS -- Broccoli Casserole

On my first visit to North Carolina to visit my mother-in-law, oh about 6 years ago, she made us a wonderful Christmas dinner. I left that visit with three recipes that have now become tradition with my family as well. In fact, I have many friends that have requested those recipes after having joined us at one of our holiday meals. By that far the most popular is this Broccoli Casserole. And the best part -- it's super easy!

Casserole Ingredients:

• 10 oz. package frozen broccoli (or I use two bunches of fresh broccoli)
  
• 1 can cream of mushroom soup (I use the reduced fat Campbells)
  
• 1/4 cup shredded sharp cheddar (I usually double this :p)
  
• 1/4 cup milk
  
• 1/4 cup mayonnaise (low-fat works great)
  
• 1 egg, beaten

Topping Ingredients:

• 1/4 cup butter (Start with this and add more if needed. I usually end up using a whole stick! For reducing the fat, try Smart Balance 50/50)
  
• Ritz crackers, crumbled (Enough to cover top of casserole. I crumble one pack in a zip lock bag and gradually add to the melted butter. And yes, there is a Reduced Fat version that is just as tasty.)

Directions:

1. Preheat oven to 350.
   
2. Cook broccoli according to directions, omit salt (or steam to crisp/tender if using fresh broccoli). Drain well and put in 10" x 6" casserole dish
   
3. Mix all remaining ingredients (except Ritz cracker mixture) in large mixing bowl. Pour over broccoli.
   
4. Melt butter over low heat and add crumbled Ritz crackers. Top casserole with Ritz cracker mixture (make more if you need to).
5. Bake at 350 for 30-40 minutes (you want topping to be golden brown).
   

If you try it, please let me know how it turns out!