INGREDENT
- 4 cups fresh broccoli florets (or 1 bag frozen, thawed)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1/2 cup crushed Ritz crackers or breadcrumbs (optional for topping)
- 2 tbsp melted butter (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or microwave broccoli until just tender (about 3–4 minutes). Drain well.
- In a large bowl, mix together the sour cream, cream of mushroom soup, cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper.
- Fold in the cooked broccoli until well coated.
- Pour the mixture into a greased 9×9-inch baking dish.
- (Optional) In a small bowl, mix crushed crackers or breadcrumbs with melted butter, then sprinkle over the top.
- Bake for 25–30 minutes, or until bubbly and golden on top.
- Let cool slightly before serving.
Let me know if you’d like a low-carb or vegan version too!