I began with a basic broccoli casserole recipe to get proportions, then went from there to create my own casserole.

Broccoli Red Pepper Casserole

2 16-oz pcks of frozen chopped broccoli
1 can of mushroom soup
1 c shredded cheddar cheese
1 egg, beaten
1/4 c milk
1/4 c mayonnaise
2 T fresh horseradish
2-3 pieces canned roasted red pepper, chopped

Topping

2 T melted butter
1/4 c panko crumbs

1. Cook broccoli according to package directions, drain. (Save liquid for soup base)
2. Combine soup, cheese, egg, milk, mayo and horseradish.
3. Add the broccoli.
4. Pour into 2 qt casserole.

5. Combine melted butter and panko crumbs, sprinkle over the top. (Decorate with roasted red pepper strips, if desired.)

Bake at 350° for 45 minutes.