Broccoli Cheese Bake (Print Version)

# Ingredients:

01 - 1/4 cup grated parmesan cheese.
02 - 1 cup shredded cheddar cheese.
03 - 4 tablespoons melted butter.
04 - 1/2 teaspoon garlic powder.
05 - 1/4 teaspoon kosher salt.
06 - 2 large eggs, whisked.
07 - 10.5 ounces canned cream of chicken soup.
08 - 4 cups chopped fresh broccoli florets.
09 - 1/4 teaspoon onion powder.
10 - 1 sleeve of Ritz crackers, crushed (around 1½ cups).
11 - 1/4 teaspoon black pepper.
12 - 1/2 cup mayo.
13 - 1/2 cup sour cream.

# Instructions:

01 - Set your oven to 375°F. Coat an 8x8 pan with cooking spray.
02 - Cook broccoli in boiling water for 3 minutes so it stays crisp. Drain it, then rinse under cold water.
03 - In a bowl, stir together the soup, mayo, sour cream, both cheeses, seasonings, and eggs until it's smooth.
04 - Add the broccoli to the creamy mixture and toss until everything's evenly coated. Spread it in the prepared pan.
05 - Blend the melted butter with the cracker crumbs and sprinkle this mix over the broccoli base.
06 - Place in the oven for 30 to 35 minutes until the top is crispy and golden. Let it sit for 5-10 minutes before slicing.

# Notes:

01 - Tastes best fresh from the oven while still hot.
02 - You can assemble in advance, but add the topping just before baking.
03 - A short wait before serving thickens the sauce.

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