Broccoli Casserole

Step 1

Preheat oven to 350°. Whisk two 10.5-oz. cans condensed cream of mushroom soup, 1 cup sharp cheddar, grated, zest of 1 lemon, 1 tsp. freshly ground black pepper, 1 tsp. granulated garlic, and ¼ tsp. cayenne pepper in a medium bowl to combine.

Step 2

Trim 2 large heads of broccoli (about 1½ lb.), then separate stems from crowns. Slice stems crosswise ½" thick; cut crowns into 2" florets.

Step 3

Melt 4 Tbsp. unsalted butter in a large ovenproof skillet with a lid over medium-high heat. Add 1 medium onion, chopped, and season with kosher salt. Cook, stirring occasionally, until onion is softened and starting to brown, 5–7 minutes. Add broccoli and ¼ cup water. Cover and steam until broccoli is bright green and crisp-tender, about 2 minutes. Add mushroom soup mixture and toss broccoli gently to coat. Scatter 2 sleeves coarsely crushed Ritz or other buttery crackers (about 3 cups) and remaining 1 cup sharp cheddar, grated, evenly over.

Step 4

Bake casserole until golden brown and bubbling, 20–25 minutes.