Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.

If using frozen broccoli, cook according to the package instructions. Once cooked, drain and set aside to cool slightly. If using fresh broccoli, bring a pot of water to a boil, add the chopped broccoli, and cook for about 3-4 minutes until tender. Drain and set aside.

In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, and eggs. Stir in the garlic powder and dried minced onion, mixing until well blended.

Fold 1 1/2 cups of the shredded sharp white cheddar cheese into the mixture, along with the cooked broccoli. Season with salt and pepper to taste.

Pour the broccoli and cheese mixture into the prepared casserole dish, spreading it evenly.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.

Combine the crushed Ritz crackers with the melted butter in a small bowl. Sprinkle this mixture evenly over the cheese layer in the casserole dish.

Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

Once the casserole is done, remove it from the oven and allow it to cool for a few minutes before serving. Enjoy!