Peggy's Broccoli Casserole

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 (10 ounce) packages frozen chopped broccoli
• 1 (8 ounce) package cream cheese, softened
• 2 eggs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup bacon ranch dressing
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chopped onion, or to taste
• 2 tablespoons all-purpose flour
• 2 cups shredded Cheddar cheese
• 1 cup herb-seasoned stuffing mix
• 1 tablespoon melted butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Spread the finished mixture in a 9x13-inch baking dish once it is ready.

2. Place the frozen broccoli in a pan of boiling water for 3 minutes, then drain well and pat dry with paper towels.

3. In a large bowl, beat the softened cream cheese, eggs, cream of chicken soup, bacon ranch dressing, sour cream, mayonnaise and flour until smooth.

4. Stir in the chopped onion and most of the shredded Cheddar cheese, reserving a handful for the top.

5. Fold the drained broccoli into the cheese mixture until evenly coated, then spread it evenly in the baking dish.

6. Toss the stuffing mix with the melted butter and scatter it over the top along with the reserved Cheddar.

7. Bake uncovered for 35 to 40 minutes, until bubbling and the center reaches 160°F (71°C) and the eggs are set.

8. Let the casserole rest for 5 minutes before serving.