Broccoli Casserole

Instructions

1. Prepare the broccoli
   Preheat oven to 350°F (175°C) and lightly butter a 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add broccoli and cook for 3-4 minutes until bright green and just tender. Drain well and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry with paper towels.
2. Sauté the aromatics
   In a large skillet over medium heat, melt 2 tablespoons butter. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat.
3. Prepare the creamy base
   In a large mixing bowl, combine the cream of mushroom soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, beaten eggs, salt, pepper, and garlic powder. Mix well until all ingredients are thoroughly incorporated.
4. Combine ingredients
   Add the blanched broccoli and sautéed onion-garlic mixture to the creamy base. Fold gently until the broccoli is evenly coated with the mixture. Transfer to the prepared baking dish and spread in an even layer.
5. Prepare the topping
   In a small bowl, mix the crushed crackers with 4 tablespoons of melted butter until all crumbs are moistened. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then top evenly with the buttered cracker mixture.
6. Bake the casserole
   Bake uncovered in the preheated oven for 30-35 minutes, until the top is golden brown and the edges are bubbling. If the top browns too quickly, cover loosely with aluminum foil.
7. Rest and serve
   Remove from the oven and let stand for 10 minutes before serving. This allows the casserole to set and makes it easier to portion and serve. Garnish with additional fresh cracked black pepper if desired.