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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.
Preheat oven to 350° F.
Melt 3 tablespoons of butter in a medium skillet, and cook chopped onion until translucent and lightly browned.
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.
Bake uncovered for 45 minutes. Casserole will be browned on top and creamy inside. Serve warm.