2 pkg. chopped broccoli
1 can cream of mushroom soup
1/2 c. mayonnaise
2 well beaten eggs
1 c. sharp cheddar, grated
1/2 c. toasted slivered almonds
Salt and pepper to taste
20 Ritz/Townhouse crackers, crushed

Cook broccoli and drain (don't cook full time). Toast almonds in butter. Mix together soup, mayonnaise, eggs, cheese, almonds, and season with salt and pepper. Stir in cooked broccoli. Butter casserole and line with layer of cracker crumbs, saving some to sprinkle on top. Pour broccoli mixture over cracker crumbs and then top with remaining crumbs. Can be made ahead and stored in refrigerator. Bake at 375 degrees for 30 minutes. Serves 4-6.