Broccoli-Cheddar Casserole

• 2 (10 ounce) packages frozen broccoli, thawed and chopped (squeeze out excess moisture well using hands then coarsley chop)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 3/4 cup mayonnaise (can use 1/2 cup each mayonnaise and sour cream, DO NOT use salad dressing)
• 1/4 cup sour cream
• 1 large egg, beaten
• 1 teaspoon garlic powder
• 1 small onion, chopped
• 1/2 teaspoon seasoning salt (or to taste)
• 1 teaspoon ground black pepper (or to taste)
• 2 cups shredded cheddar cheese
• 3/4 - 1 cup grated parmesan cheese

1. Set oven to 350 degrees F (set oven rack to second-lowest position).
2. Butter a 9 x 9 or a 11 x 7-inch baking dish.
3. In a medium bowl combine undiluted soup with mayonnaise, sour cream, beaten egg, garlic powder, chopped onion, seasoned salt and black pepper; whisk until well combined.
4. Mix in the grated cheese and chopped broccoli.
5. Spread into baking dish.
6. Sprinkle the parmesan cheese on top.
7. Bake uncovered for about 45 minutes or until hot and bubbly.

frozen broccoli, cream of mushroom soup, mayonnaise, sour cream, egg, garlic, onion, seasoning salt, ground black pepper, cheddar cheese, parmesan cheese

Taken from www.food.com/recipe/broccoli-cheddar-casserole-261746 (may not work)