Preheat your oven to 350°F (175°C) and grease your casserole dish.

Blanch the broccoli florets in boiling salted water for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Mix together the cream of mushroom soup, sour cream, melted butter, eggs, salt, and pepper in a large bowl until smooth and creamy.

Incorporate the shredded cheddar cheese into the mixture, stirring until evenly combined.

Fold the blanched broccoli into the cheese mixture, ensuring every piece is coated.

Combine the crushed buttery crackers with remaining melted butter, mixing until well-coated. Sprinkle over the broccoli mixture.

Bake uncovered for 40-45 minutes, or until bubbly and the top is golden brown.