1 can cream of mushroom soup
1 c. mayonnaise
2 eggs, slightly beaten
1 sm. onion, grated
1/2 c. buttery cracker crumbs
2 pkgs. frozen chopped broccoli, thawed & drained
1 c. shredded sharp cheddar cheese

In 1 1/2 quart casserole, stir undiluted soup, mayonnaise, eggs and onion until well blended. Stir in broccoli and cheese. Sprinkle top with cracker crumbs. Bake at 400 degrees for 20 minutes (preheat oven) or until lightly browned and bubbly. 6 servings.