Broccoli & Cheese Casserole

I loooooove broccoli!  Add some cheese, onion & egg, how can you go wrong?  The mayo helps hold it all together and  adds creamy flavor.  Delicious!  So delicious, I forgot to get a photo :(

Ingredients
·         1 (10.75oz) can cream of mushroom soup*
·         1 cup mayonnaise
·         2 eggs, beaten
·         ½ cup finely chopped onion
·         4 cups fresh broccoli florets, steamed (or 3, 10-oz frozen packs, thawed)
·         2 cups of shredded cheddar cheese
·         salt & pepper to taste
·         pinch of paprika

Instructions

1.  Preheat oven to 350 degrees. Butter a 9×13 baking dish.

2.  In a medium bowl, whisk together mushroom soup, mayonnaise, eggs, & onion.
3.  Place broccoli in a very large mixing bowl. Stir in the soup mixture & thoroughly combine. Stir in the shredded cheese.
4.  Spread mixture into your casserole dish, and sprinkle with salt, pepper, & paprika. Bake 45-60 minutes in a preheated oven, until the top has turned to golden brown.

*For LCHF (low carb high fat) / grain free:  eliminate soup, add ½ cup chicken broth

Adapted from:  http://www.mrshappyhomemaker.com/my-favorite-broccoli-cheese-casserole/#_a5y_p=2731211