2 (10 oz.) pkg. frozen chopped broccoli, cooked and drained
1 can cream of mushroom soup
1 c. mayonnaise
1 egg
about 1 c. Pepperidge Farm herb stuffing mix or Italian flavored bread crumbs
1/2 stick butter, melted
2 c. grated Cheddar cheese

Melt the can of soup, mayonnaise and egg. Set aside. Melt butter in a pan. Add bread crumbs or stuffing mix. Set aside. Butter casserole dish. Layer 1/2 the broccoli, 1/2 the soup mixture and 1/2 the cheese. Repeat layers and top with buttered crumbs.

Bake at 350°F for 30 to 45 minutes.

NOTE: You can mix everything but the buttered crumbs if you like instead of layering.