1 lg. bunch broccoli, cut in bite-size pieces
1 can cream of mushroom soup
1/2 c. butter
2 eggs, slightly beaten
1 c. (4 oz.) Cheddar cheese, grated
1 tbsp. onion, minced
1 (4 oz.) can mushrooms (or 8 oz. fresh mushrooms, sauteed) (optional)

TOPPING:

3 oz. (32) Ritz crackers, crushed
1/4 c. butter, melted

Cook broccoli until tender and drain. Place in 2-quart casserole. Mix remaining ingredients for casserole (not topping) and pour over broccoli. Mix well. Sprinkle mixed crumbs over casserole. (Refrigerate up to 24 hours at this point, if desired.) Bake in preheated oven at 350 degrees for 35 to 40 minutes (or an hour if chilled) until hot and bubbling, and crust is browned. Makes 6 to 8 servings.