4 c. broccoli flowerettes
2 1/2 c. cauliflower flowerettes
2 cans mushroom soup
2 eggs, well beaten
1 c. sharp Cheddar cheese, shredded
1/4 c. minced, dried onion
3/4 c. mayonnaise
1 c. sliced fresh mushrooms
Salt & pepper to taste
Ritz cracker crumbs

Steam broccoli and cauliflower until almost tender, about 8-10 minutes. Combine mushroom soup, eggs, cheese, onion, mayonnaise, fresh mushrooms, salt and pepper. Stir in steamed vegetables.

Pour into 3-quart casserole and cover with cracker crumbs.

Bake at 400°F for about 25-30 minutes or until bubbly and brown. If top browns too quickly, cover foil. Casserole may be prepared the day before and refrigerated. Add cracker crumbs just before baking. It may need a few extra minutes to heat through, if casserole is chilled.