Granny Rants' Broccoli Cheese Casserole

1 lb.  Broccoli florets or one large head of broccoli (cut florets from stalk; don’t use stalk)

1- 10 ½-12 oz. can   Campbell’s cream of mushroom soup (heart healthy)

¼ cup mayonnaise

1/8 cup milk

2 eggs (beaten)

1 two cup package cheddar cheese divided; use either mild or regular (not sharp)

1 med. yellow onion halved and chopped (can be substituted with sweet onion)

1/8 cup walnuts (chopped very fine)

French’s fried onions (3 oz –up)

1 pinch paprika

Use

8’’ × 8” casserole dish (recipe doubles fine for 33×23×5 cm casserole dish)

Cooking spray

Preheat oven to 375°

Preps in 15 minutes

Total cooking time 40-45 minutes

Boil broccoli just until tender (fork should go through the stalk portion smoothly) don’t overcook (broccoli should be bright green).

Place cream of mushroom soup, mayonnaise, milk, ¾ cup of cheese in mixing bowl; add chopped onion. Wisk together until blended; add beaten eggs last; blend into the mixture; Set aside.

Spray casserole dish with Pam (or cooking spray of choice), drain broccoli and place in casserole dish; spoon mushroom soup mixture over broccoli- evenly. Once all the mixture is used, sprinkle the top with a handful of remaining cheddar, paprika; dust with walnuts 10- 15 minutes into baking but do not remove casserole from oven (leave dish on rack).  Bake until casserole is bubbling and lightly browned (about 25 minutes); sprinkle a handful of fried onions on top casserole when casserole is brown and bake just  long enough to brown fried onions (only 2-3 minutes: they cook fast).

Remove from oven and serve.

Note: this recipe is a favorite that most people will enjoy!