2 pkgs. (10 oz.) chopped frozen broccoli
2 beaten eggs
1 can cheese soup
1/2 tsp. oregano
1 can (8 oz.) stewed tomatoes
3 tbsp. grated Parmesan cheese

Cook broccoli in unsalted water 5 to 7 minutes. Drain well.

Combine eggs, cheese soup and oregano. Stir in tomatoes and cooked broccoli. Turn into casserole dish; sprinkle with cheese (10 x 6.2 inch pan). Bake uncovered for 30 minutes at 350 degrees. Serves 6-8.