2 (10 oz.) pkgs. (or 1 poly bag) chopped broccoli or broccoli cuts, cooked and drained
1 can undiluted cream of mushroom soup
3/4 c. mayonnaise
2 c. grated Cheddar or Mozzarella cheese
2 eggs or egg substitution equivalent, beaten
1 c. or more Pepperidge Farms herb seasoned stuffing mix
1 1/2 c. (pkg.) sliced almonds (optional)

Combine soup, mayonnaise, eggs and 1 cup grated cheese; mix well gently with broccoli. Put in casserole dish. Sprinkle remaining cheese over broccoli mixture. Top with stuffing mix and drizzle melted butter (oleo) over stuffing mix. Follow with slivered almonds. Bake in 375 degree oven 30-45 minutes or until golden brown.