1 bunch fresh broccoli or 2 pkg. frozen broccoli spears, thawed
4 eggs, beaten
1 c. light mayonnaise
1 c. grated Parmesan cheese
1 can cream of mushroom soup

Remove bottom half of fresh broccoli stalks and save for soup. Steam or boil fresh or frozen broccoli until tender crunchy and drain. Chop into chunky pieces. Mix broccoli, mayonnaise, cheese and soup together. Gently fold beaten eggs into mixture and pour into medium buttered souffle dish. Bake at 350 degrees for 30 to 45 minutes. Don't allow the top to brown. Let stand for at least 10 minutes before serving.