1 (10 oz.) pkg. frozen broccoli cuts
1 (10 oz.) can cream of mushroom soup
1 (3 oz.) pkg. Philadelphia cream cheese
1/4 c. milk
1 egg beaten
1/4 c. mayonnaise
1/2 c. Parmesan cheese (reserve half of it)
1/4 c. dry bread crumbs
2 tbsp. melted butter

Cook broccoli in unsalted water until tender. Drain completely and place in a 13x9x2 baking dish.

Combine soup and cream cheese, gradually add milk, mayonnaise and beaten egg. Add 1/2 the amount of Parmesan cheese. Pour over broccoli.

Combine bread crumbs, remaining Parmesan cheese and butter. Sprinkle over dish and bake 350 for 35 minutes or until hot and bubbly.