1 can cream soup - celery, chicken or mushroom (I prefer celery)
1 scant c. mayonnaise
1 c. grated sharp cheddar cheese
2 eggs (well beaten)
1 (20 oz.) pkg. broccoli cuts (two 10 oz. pkg. chopped broccoli may be used, I prefer cuts)
3/4 c. Pepperidge Farm dressing

Cook broccoli according to directions. Drain. Mix soup, mayonnaise, cheese and eggs with broccoli. Fold in the 3/4 cup Pepperidge Farm dressing. Pour in greased casserole dish. Sprinkle some additional grated cheese on top and add a covering of Pepperidge Farm dressing. Dot with butter.

Bake at 350 degrees for 35 minutes.

Serves 8 to 10.