2 pkgs. (10 oz. each) frozen broccoli spears
1 tsp. sugar
2 hard boiled eggs, optional
8 to 10 oz. sharp low fat cheddar cheese, grated
1/4 c. milk, low fat or skim
1 can (10 oz.) cream of mushroom soup
3/4 c. crushed cornflakes
3/4 c. crushed cracker crumbs (saltines preferred)
1/8 lb. butter, made from polyunsaturated vegetable oil

Cook broccoli per directions with 1 tsp. sugar. Don't overcook! Drain and place into 9x13 inch glass baking dish coated with polyunsaturated vegetable spray. Thinly slice eggs and place on top. Cover with grated cheese. Combine milk with soup and pour over broccoli. Mix crumbs together and sprinkle on top. Slice butter and place on top. Bake uncovered at 350 degrees for 30 minutes until golden brown. Keeps well in refrigerator 2 to 3 days and reheated well under foil. 8 servings. Low fat cheddar cheese should have no more than 2 grams of fat per ounce of cheese.