Broccoli Cheddar Casserole

• 2 bags (16 ounces each) frozen chopped broccoli, warmed (in microwave, then drained in colander)
• 3 eggs, beaten
• 1 1/2 cans (10.75 ounces each) reduced-fat, low-sodium condensed cream of mushroom soup (such as Campbell's Healthy Request)
• 2/3 cup light mayonnaise
• 1 medium yellow onion, grated
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups square cheese crackers, crushed (such as Cheez-Its)

1. 1. Heat oven to 350 degrees F. Spray a 12-cup casserole dish with nonstick cooking spray.
2. 2. In a large mixing bowl, whisk eggs. Add soup, mayonnaise and onion, and whisk together. Fold in broccoli, cheese and 1/2 cup of the crushed crackers. Spoon into prepared casserole dish. Top with remaining 1 cup crushed crackers.
3. 3. Bake at 350 degrees F for 1 hour, then open oven and check casserole-when shaken, all but the center should be set. If needed, cook another 5 minutes. Let stand 10 minutes before serving.

broccoli, eggs, condensed cream, light mayonnaise, yellow onion, cheddar cheese, square cheese crackers

Taken from www.epicurious.com/recipes/member/views/broccoli-cheddar-casserole-52961151 (may not work)