2 (9") deep dish pie crusts
1 box frozen chopped broccoli, cooked & drained
1/2 c. onions, chopped
1/2 c. celery, chopped
1 can cream of mushroom soup, undiluted
4 oz. shredded cheddar cheese
4 oz. shredded Swiss cheese
4 eggs
1/2 c. seasoned bread crumbs
2 tbsp. butter
1 (8 oz.) can mushrooms, drained

Bake pie crusts according to package directions. In skillet saute broccoli, onion and celery in butter until tender. Add cream of mushroom soup. In bowl mix eggs, cheeses and mushrooms. Add broccoli mixture and mix well. Pour into pie crusts. Top with bread crumbs. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 20 to 25 minutes or until knife inserted in center comes out clean. 8 servings.