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Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Steam 4 cups fresh broccoli florets for 5–7 minutes or blanch in boiling water for 2–3 minutes until tender-crisp; drain thoroughly.
In a large bowl, combine 10.5 ounce condensed cream of mushroom soup, 0.5 cup mayonnaise, 1 cup shredded sharp cheddar cheese, 0.25 cup finely chopped onion, 0.5 teaspoon garlic powder, 0.25 teaspoon black pepper, and 0.5 teaspoon salt; stir until smooth.
Gently fold the drained broccoli into the creamy mixture and spread evenly in the prepared baking dish.
Crush 1.5 cups Ritz crackers and toss with 0.25 cup melted unsalted butter.
Sprinkle 0.5 cup shredded sharp cheddar cheese over the broccoli mixture, then evenly scatter the buttery cracker crumbs on top.
Bake for 25–30 minutes until bubbly around the edges and the topping is golden brown.
Let the casserole cool for about 5 minutes before serving.