Step 1

Preheat Oven: Set your oven to 350°F. Grease a 13x9-inch baking dish with vegetable oil spray.

Step 2

Steam broccoli until tender crisp, I like to do this in the microwave 2 minutes or on the stove with 3 tablespoons water 3 to 4 minutes.

Step 3

Prepare Homemade Cream of Mushroom Soup: Heat oil in a pot over medium heat and sauté mushrooms and garlic until softened. Stir in flour and cook for 1-2 minutes, stirring. Gradually add broth, bouillon and milk, whisking until smooth and thickened, 3 to 4 minutes. Add the sour cream and let it cool.

Step 4

In a large mixing bowl, mix the cooked broccoli with mayo, cheddar cheese, homemade soup, and beaten eggs until well combined.

Step 5

Assemble Casserole: Pour the broccoli mixture into the prepared baking dish, spreading it evenly.

Step 6

Sprinkle 1 cup of crushed buttery crackers evenly over the top. Spritz with oil.

Step 7

Place the dish in the preheated oven and bake for approximately 25 to 35 minutes, or until the casserole is set and the cracker topping is golden brown.