2 (10 oz.) frozen broccoli spears, or 1 lg. fresh bunch broccoli
2 cans mushroom soup (undiluted)
4 oz. or 1 c. shredded American cheese
1/2 c. milk
1/2 c. mayonnaise
2 eggs, beaten
1/2 c. bread crumbs
2 tbsp. butter

Cook broccoli according to package directions, or bring water to boiling then reduce to medium heat, cover and cook 15 minutes. Drain and cool. Melt butter in fry pan, stir in bread crumbs until well mixed, set aside. Arrange broccoli in baking dish. Combine soup and cheese, gradually add milk, mayonnaise and beaten eggs. Stir until well blended. Pour over broccoli. Sprinkle bread crumbs over top. Bake at 300 degrees for 45 minutes. This can be made ahead and refrigerated. Take out 15 minutes before baking. Serves 8.