1 can mushroom soup
1 c. mayonnaise
2 eggs, slightly beaten
1 sm. onion, grated
2 (10 oz.) pkg. frozen broccoli, chopped, thawed and drained
1 c. sharp Cheddar cheese, grated
1/2 c. buttery cracker crumbs

Grease 1 1/2 quart casserole. Stir undiluted soup, mayonnaise, eggs, and onion in casserole until well blended. Stir in broccoli and cheese. Sprinkle with cracker crumbs. Bake in preheated 400 degree oven for 20 minutes or until bubbly.