Broccoli Casserole

Recipe from Erin and Zach McDade

Ingredients:

2 bags frozen broccoli florets (10/12/13lb bag)

1, 6 ounce can cream of mushroom soup

1, 8 ounce package of cream cheese

1 small red onion, chopped

1/2 cup butter ( 1 stick)

1 pack (stack of crackers) of Ritz, crumbled

Preheat oven to 350 degrees F. Cook broccoli as package directs. Drain water. Mix soup and cream cheese, add to broccoli, mix well. Set aside. Brown onion and butter on low, in a skillet. With slotted spoon, scoop onions, let butter stay in pan. Add onions to broccoli. Take crumbs, add to butter, shake to cover with butter. Put broccoli mixture into 13x9 inch pan, sprinkle crumbs over top. Bake uncovered for 30 minutes.