2 (10 oz.) pkgs. frozen chopped broccoli
2 eggs, beaten
1/2 c. milk
1 (10 3/4 oz.) can cream of celery soup
1 c. mayonnaise
1 c. shredded sharp cheese
Buttered cracker crumbs

Cook broccoli in lightly salted water just until tender; drain. Combine eggs, milk, soup, mayonnaise and cheese; stir in cooked broccoli. Pour into a greased 2 quart casserole dish and sprinkle with cracker crumbs.

Bake at 350 degrees for 30 to 40 minutes or until golden brown. Let cool 15 minutes before serving.