2 (10 oz. ea.) bags frozen broccoli florets (I use Steamfresh)
1 cup mayonnaise
1 (10 oz.) can cream of chicken or mushroom soup
2 eggs
1/2 cup onion, diced small
2 cups shredded cheddar cheese, divided
1 cup crushed crackers of choice (I like the vegetable flavor)
4 tbsp. (1/2 stick) butter, melted (optional)

Preheat oven to 350°F. Cook broccoli according to package directions and drain completely.

In a large mixing bowl combine mayonnaise, soup, eggs, onion and 1 1/2 cups of cheese. Pour into casserole dish.

In a separate bowl mix remaining 1/2 cup cheese, cracker crumbs and butter. Spread evenly over casserole.

Cover with foil and bake at 350°F for 45 minutes. Remove foil and continue baking 15 minutes more or until browned.

Submitted by: Julia Shaffer