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1 large egg
1 (16-ounce) bag frozen cut broccoli, thawed
1 (10 3/4-ounce) can condensed cream of mushroom soup
6 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1small onion, chopped
1 sleeve Ritz crackers, crushed
1 stick (8 tablespoons) Cabot Salted Butter
1. Preheat oven to 350°F. Lightly coat 9-by-13-inch baking dish or large skillet with cooking spray (omit spray if skillet is already seasoned).
2. In large bowl, lightly beat egg with fork or whisk until well combined; add broccoli, soup, cheese, mayonnaise and onion and stir together well.
3. Spread mixture evenly in prepared baking dish or skillet. In small bowl, mix crackers with butter; sprinkle evenly over broccoli mixture.
4. Bake for 45 minutes to 1 hour or until golden and bubbling.
Recipe courtesy of PAPAS Dairy, North Bangor, NY, one of the 1,200 farm families who own Cabot Creamery Cooperative.