Broccoli Casserole

"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."

Frances Moore Lappé (b. 1944), U.S. ecologist, author.

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There are probably millions of different recipes for this dish. This is one of the simplest and tasty too!

Prep Time: 50 minutes Serving Size: 6

(2) 10 ounce packages frozen broccoli, thawed
8 ounces sour cream
1 can cream of mushroom soup
1/4 teaspoon garlic powder
1/2 teaspoon salt

1/4 teaspoon pepper
1 egg, beaten
3 tablespoons butter
8 ounces sharp cheddar cheese, shredded, divided

Preheat oven to 350°. Grease a 2 quart casserole baking dish with butter. Coarsely chop broccoli into large bite size pieces. Mix sour cream and soup in a medium sized bowl. Stir in garlic power, salt and pepper. Use a spatula to gently fold in thawed broccoli being sure to fully coat all the pieces. Stir in 2 ounces of the cheese. Pour beaten egg over mixture and gently mix. Pour mixture into greased casserole; top with remaining 6 ounces of shredded cheese. Bake at 350° for 40 minutes or until starting to brown on the top and center is bubbly.

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