2 pkgs. frozen broccoli, chopped
1 c. grated sharp cheese (cheddar)
1 can cream of mushroom soup
1 c. real mayonnaise
1/4 c. chopped onions
2 eggs, well beaten
1 1/2 c. Pepperidge Farm stuffing
2 tbsp. melted butter

Cook broccoli according to package directions. Do not over cook; drain. Mix soup, cheese, mayonnaise and onions. Blend in eggs. Toss lightly with well drained broccoli. Turn lightly into a greased casserole dish. Mix bread crumbs with melted butter. Bake in oven 40 minutes, uncovered at 350 degrees. Serves 10 to 12.