2 boxes frozen chopped broccoli
1 can cream of mushroom soup
1/2 c. mayonnaise
2 eggs, well beaten
1 medium onion, chopped
1 c. grated cheese
salt and pepper
1/2 stick butter
1/2 pkg. Pepperidge Farm herb stuffing mix

Drain cooked broccoli. Combine soup, mayonnaise, eggs and onion. Add to broccoli, stir and pour into casserole. Sprinkle cheese on top, add salt and pepper to taste. Melt butter and mix with stuffing. Sprinkle over casserole and bake at 350°F for 30 minutes.