Scale

1 1/2 pounds fresh broccoli (stalks and all, for that hearty texture)

2 tbsp olive oil

Pinch of salt

1/4 cup white onion, finely minced

4 large eggs, beaten

3 (10.5-ounce) cans cream of mushroom soup

2 cups mayonnaise

16 oz Monterrey Jack Cheese cheese, grated

8 oz sharp yellow cheddar cheese, grated

1/4 tbsp salt

1 tbsp ground black pepper

Nonstick cooking spray

2 cups of Panko bread crumbs mixed with 4 tablespoons of melted butter (substitute 2 sleeves Ritz crackers, crushed)

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Fire Up the Smoker
Preheat your smoker to 350°F.
Smoke the Broccoli
Lightly coat the fresh broccoli with olive oil and sprinkle with a pinch of salt. Place it directly on the smoker grates, turning every 10 minutes for even smokiness. After 30 minutes, the broccoli should have a slight char and a bold, smoky flavor. Remove and let cool slightly.
Prep the Broccoli
Chop the smoked broccoli into bite-sized florets and small stalk pieces for a rustic texture.
Mix the Casserole Base
In a large mixing bowl, combine the smoked broccoli, minced onion, beaten eggs, cream of mushroom soup, mayonnaise, sharp white cheddar cheese, salt, and pepper. Stir until everything is fully blended into a creamy, cheesy mixture.
Assemble the Casserole
Lightly coat a 9×13-inch baking dish (disposable aluminum pans work great for easy cleanup) with nonstick cooking spray. Spread the broccoli mixture evenly in the dish, pressing it down to create a smooth layer.
Add the Crunchy Topping
Melt butter and mix with Panko bread crumbs. Spread the grated cheddar cheese over the casserole and top with the Panko mix (or crushed Ritz crackers).
Smoke the Casserole
Place the covered dish back on the smoker and let it cook for 45 minutes, allowing the flavors to meld and the cheese to melt into gooey perfection when the topping is golden brown.