1 (8-ounce) package cream cheese, room temperature
2 (16-ounce) packages frozen broccoli
1 small can water chestnuts, sliced and drained
1 (8-ounce) carton sour cream
1 envelope Lipton dry onion soup mix
sharp grated cheese
Ritz cracker crumbs
Set cream cheese out to soften to room temperature.
Cook broccoli until tender; drain well, and mix with water chestnuts.
Mash the cream cheese, sour cream and soup mix together.
Add to drained broccoli and water chestnuts, stirring to mix well.
Place in lightly buttered casserole dish.
Top with grated cheese, cracker crumbs and dot with butter.
Bake at 350º F for 20 minutes; if topping is not browned, place under broiler.
Recipe may be halved.
Recipe from mollyg at Taste of Home board.