Broccoli Casserole

Broccoli Casserole 12 oz. broccoli florets (fresh or frozen) 10.5 oz. cream of chicken soup 1/2 C. chopped onion 1 stalk celery, chopped 1 egg, lightly beaten 1 C. cubed velvetta cheese 1/2 C. shredded cheddar cheese 1/2 C. French fried onions 1/2 tsp. garlic powder 1/2 tsp. each salt and pepper 1 C. crushed ritz crackers 3 T. butter Chop the florets till they are in small bites, steam until broccoli is tender, if you do not have a steamer simply boil it till tender and drain well. Place the broccoli in a medium size bowl. Melt 1 T. butter in a small saucepan, add in the onion and celery and cook for 4-5 minutes till tender. Add in the cubed velvetta and stir till cheese begins to melt. Remove from heat and add to the broccoli. Stir to combine well, add in the garlic powder, salt and pepper. Stir in the cream of chicken soup, and the egg. Stir in the cheddar cheese and French fried onions. Pour mixture into a lightly greased 9x9 casserole dish. Bake at 375 degrees for 30 minutes. Meanwhile, melt the remaining 2 T. butter and combine it with the crushed crackers. After 30 minutes of baking, remove and top with the cracker mixture. Return to the oven for 5-7 minutes or until crackers begin to brown.