Gather all ingredients.

Preheat oven to 350°F (175°C) and lightly coat a 2-quart baking dish with nonstick cooking spray.

Cook broccoli in a large pot of boiling, lightly salted water for 1 minute; drain, rinse with cold water, then drain again and set aside.

Cook bacon in a large skillet over medium until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate; crumble when cool.

Add onion to bacon drippings in the skillet; cook over medium for about 5 minutes or until tender.

In a large bowl, combine condensed soup, sour cream, garlic powder, salt, and pepper.

Add broccoli, bacon, and cooked onions to the mixture; stir to combine. Mix in shredded Cheddar cheese.

Transfer the mixture to the prepared baking dish.

Combine crushed crackers and melted butter in a small bowl. Sprinkle crumb mixture over the casserole.

Bake for 45 minutes or until bubbly and golden.