2 (12 oz. ea.) bags steam in the bag broccoli florets (SteamFresh)
1 (16 oz.) bag shredded sharp cheddar cheese, divided
1/4 cup Mozzarella cheese (I use part skim)
2 (10 oz. ea.) cans cream of mushroom soup
1 medium onion, finely chopped
2 eggs
1/2 tsp. pepper
1/8 tsp. salt
1 sleeve Ritz crackers, crushed
2 tbsp. melted butter

Preheat oven to 350°F.

Steam both bags of broccoli in the microwave.

In the meantime, mix together both soups, Mozzarella cheese and 1/2 of cheddar cheese, finely chopped onion, 2 eggs, pepper and salt. Lastly, mix in the steamed broccoli florets, chopping it up a little while mixing. Put mixture in a 9x13-inch greased casserole dish.

Bake, covered with foil, at 350°F for 45 minutes.

Take the foil off and add crushed up Ritz Crackers, drizzle 2 tablespoons of melted butter over the top and sprinkle the remaining shredded cheddar over the crackers.

Continue to bake for 10 more minutes, uncovered, or until the crust is slightly browned.

Submitted by: Christi Long