Broccoli Casserole

So here's another broccoli recipe because I need to use up the broccoli.  This is very good and was even better the next day.  Again, not for the "low fat" eaters but very tasty.  I did not use the crackers on top because I'm trying to cut back on carbs but I'm sure it would taste good with crackers too.

 Broccoli Casserole

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 4-5 cups of fresh broccoli florets (may use 2 (10 ounce) packages of chopped frozen broccoli, thawed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded sharp Cheddar or Monterey jack cheese
• 1/2 cup mayonnaise
• 2 eggs, beaten
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons lemon juice
• 12 buttery round crackers, crushed fine (optional)
• 2 tablespoons butter (optional)

Directions

1. Preheat oven to 350 degrees F 
2. Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
3. In a 9x13 pan, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter (optional).
4. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.