Step 1

Place broccoli florets in a steamer basket, set aside. Add enough water to fill one inch of the bottom of your stock pot. Once boiling, add steamer basket of broccoli and cover pan. Steam for 5 minutes, drain excess water, and set broccoli aside.

Step 2

Preheat oven to 350° F.

Step 3

Melt 3 tablespoons of butter in a medium skillet, and cook chopped onion until translucent and lightly browned.

Step 4

In a greased 3.5 quart casserole dish, mix onion, broccoli, soup, mayo, sour cream, spices, eggs, 1 cup of cheddar and lemon juice. Lastly, sprinkle on remaining one cup of cheddar, and crushed crackers. Add remaining melted butter evenly to the top layer of the crackers.

Step 5

Bake uncovered for 45 minutes. Casserole will be browned on top and creamy inside. Serve warm.