2 pkg. frozen broccoli (or 2 c. fresh, chopped)
1 can cream chicken soup
1 egg, beaten
1/2 c. mayonnaise
1 c. grated Velveeta cheese
1 sm. box Ritz crackers (1 stack)
1 stick butter, melted (absorb over crackers)

Cook frozen broccoli as directed. Drain. (Fresh broccoli cook until tender.) Place in bottom of casserole. Mix soup (undiluted), egg (beaten), mayonnaise, 1/2 cheese in saucepan and cook until bubbly. Pour over broccoli. Sprinkle remaining cheese over this mixture. Cover top with buttered crumbs. Bake at 350 degrees at 350 degrees for 35 to 45 minutes.