First Step: Bring a large pot of water to boil and add the broccoli. Boil for 2 minutes, then drain well to keep it crisp yet tender. This quick blanching step ensures the broccoli holds its nutrients and doesn’t become mushy in the oven.

Second Step: In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, eggs, onions, and shredded cheese. Mix everything well until it’s smooth and creamy, adjusting as needed for your taste or dietary preferences.

Third Step: Pour the mixture over the drained broccoli and toss to combine evenly. Transfer this to a greased casserole dish, about 2-quart size or 8-inch, so it’s ready for baking.

Fourth Step: Sprinkle the crushed cheese crackers on top for that irresistible crunchy finish. This adds a nice contrast to the creamy inside and makes the dish even more appealing.

Fifth Step: Bake at 400°F for 40 to 45 minutes until it’s bubbly and golden on top. Once done, let it cool slightly before serving to make it easier to dish out.