A delightful casserole combining tender broccoli with a creamy, cheesy sauce and a crispy topping.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Bring a large pot of water to a boil and blanch the broccoli florets for about 3 minutes until just tender. Drain and set aside.
Blanching helps retain the vibrant green color of the broccoli.
In a mixing bowl, whisk together the eggs, milk, onion, mayonnaise, cheddar cheese, cream of mushroom soup, salt, and pepper until well combined.
Ensure the mixture is smooth for even flavor distribution.
Gently fold the blanched broccoli into the cheese mixture until evenly coated.
Be gentle to avoid breaking the broccoli florets.
Pour the mixture into a greased casserole dish, spreading it out evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Sprinkle the breadcrumbs evenly over the top, then drizzle with melted butter.
For extra flavor, mix some grated cheese into the breadcrumbs.
Bake in the preheated oven for 30 minutes or until bubbly and the topping is golden brown.
Keep an eye on the topping to prevent overbrowning.
Let the casserole cool for a few minutes before serving. Enjoy your delicious cheesy broccoli bake!
Allowing it to cool slightly helps the flavors meld together.
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