Serves 8

Ingredients:
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 large or jumbo egg, beaten
1/4 cup sweet yellow onion, diced
1 lb fresh broccoli crowns, or 3 (10 ounce) packages frozen chopped broccoli
1 ½ cups shredded sharp Cheddar cheese, divided
1/4 tsp salt
Pepper to taste
1 tsp smoked paprika

Directions:
1. Preheat oven to 350 degrees F (175 degrees C)
2. Grease a 8X8 inch casserole
3. In a very large mixing bowl, whisk together condensed soup, mayonnaise, egg and onions
4a. If using fresh broccoli crowns, slice crowns then chop into bite-size pieces
4b. If using frozen broccoli, break up the frozen broccoli into bite-size pieces
4c. If using thawed-from-frozen broccoli, drain well on paper towels
5. Add the broccoli to the bowl and mix well to coat thoroughly
6. Mix in 1 cup of the cheese
7. Spread mixture into prepared casserole, and smooth top of casserole
8. Sprinkle with salt, pepper, and paprika
9. Bake covered for 30 minutes, and use a fork to check tenderness. When fork tender, bake uncovered for 10 minutes, or, until cheese browns

I use my biggest stainless steel mixing bowl for this recipe, because it makes it so much easier to get all the broccoli coated without a lot of fuss. I also like to recommend sharp cheddar cheese for a rich and full, cheesy flavored side dish. Sprinkling a portion of the cheese on top to produce that golden brown color gives the casserole eye appeal that even captures the interest of children!