1 (10 oz.) pkg. frozen broccoli cuts
1 can condensed cream of mushroom soup
2 oz. sharp cheddar or process cheese, shredded (1/2 c.)
1/4 c. milk
1/4 c. mayonnaise
1 beaten egg
1 tbsp. grated onion (optional)
1/4 c. fine dry bread crumbs
1 tbsp. butter, melted
Cheese cracker crumbs may be used in place of the bread crumbs and butter.

Cook frozen broccoli according to package directions, omitting salt called for; drain thoroughly. Place broccoli cuts in a 10 x 6 x 1 1/2 inch baking dish. Stir together condensed soup and shredded cheese. Gradually add milk, mayonnaise, beaten egg and grated onion to soup mixture, stirring until well blended. Pour over broccoli in baking dish. Combine bread crumbs and butter and sprinkle evenly over soup mixture. Bake at 350 degrees for 45 minutes, until crumbs are lightly browned. Makes 6 servings.

This may be prepared a day ahead (except for the crumbs) and refrigerated and baked just before serving.