1 large bunch fresh (or one bag frozen) broccoli
2 lb. block Velveeta cheese, cubed small
1 (10 oz.) can cream of mushroom (or cream of celery) soup
3/4 cup mayonnaise (low-fat or canola works as well as regular)
2 eggs, slightly beaten
1 tsp. dried minced onion
8 oz. fresh mushrooms, sautéed and drained (canned mushrooms work well too)
3 oz. Ritz crackers, crumbled (approx 37)
1/4 cup (1/2 stick) butter, butter

Cut broccoli into bite sized pieces and arrange into buttered casserole dish. Add Velveeta cheese cubes evenly disbursed among the broccoli. Mix soup, mayonnaise, eggs, minced onion and mushrooms in a bowl and pour over broccoli and cheese. Sprinkle crumbled Ritz crackers over top and drizzle melted butter over cracker crumbs.

Bake in 350°F oven for 25 minutes or until top is golden brown.

Submitted by: Donna Ballard created by Marilyn Hunker