Broccoli Cheddar Casserole

Preheat oven to 425 degrees. Grease a 10x6 or similar sized baking dish.

Bring a pot of water to a boil over high heat. Once boiling, add your broccoli. Cook for 2 minutes then drain the broccoli and place in an ice bath to stop the cooking. Dry the broccoli completely then add it to a large bowl. *Do not overcook your broccoli otherwise you will have a watery casserole!

Next, make the cream of mushroom. Heat olive oil in a large skillet over medium heat. Add the onions, garlic and mushrooms and stir occasionally for 7-9 minutes or until the mushrooms are browned and the onion is translucent. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the flour until completely combined. Add in the broth and milk and bring to a simmer for about 2 minutes or until thickened. Remove from heat and let cool for 5 minutes.

Make the Ritz crumb topping by combining the crushed crackers, melted butter and pepper.

Combine the broccoli, mushroom mixture, 1 cup cheddar cheese, Greek yogurt, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.

Pour the mixture into the baking dish and top with the Ritz crackers and remaining cheddar cheese. Bake for 15-20 minutes until the top is golden and the mixture is bubbling. Let cool for at least 5 minutes before serving.