16 oz. broccli (fresh or frozen, doesn't matter)
1/4 cup of mayonnaise
8oz block of cheddar (sharp is best. even better if you can get extra sharp)
1 can Cream of Mushroom soup
1 sleeve of saltine crackers
Black pepper to taste
Boil 16 oz. of broccli (stalks and flourets both) until soft, about 15 or so minutes. While that is cooking, grate an 8oz block of sharp cheddar into a bowl. Add 1/4 cup of mayonnaise (I like to use light mayo, you can't really taste a difference after it's cooked) and 1 can of cream of mushroom soup (any brand will do). Stir that together and add half of a sleeve of crushed crackers. Add black pepper to taste. I do not recommend putting salt in this because it will be salty enough from the crackers. Mix all that together. Strain the broccli and add to the mixture, stir together. Cook on 350 in a small casserole dish for 20-30 minutes (until it is almost brown on top). Take out of the oven and sprinkle the other half sleeve of crackers on top (I like to push them down a little, be careful not to get burned). Put back in the oven and brown for 10 minutes. Take out, let cool and enjoy. Serves between 4-6.