1 (10 oz.) pkg. frozen chopped broccoli
1 can cream of mushroom soup
2 oz. (1/2 c.) shredded Cheddar cheese
1/4 c. milk
1/4 c. mayonnaise
1 egg, beaten
1/2 c. Ritz cracker crumbs
1 tbsp. butter, melted

Cook broccoli according to directions, omitting salt. Drain thoroughly. Place broccoli in 6x10 inch baking dish.

Stir together soup and cheese; gradually add milk, mayonnaise and beaten egg to soup mixture, stirring until well blended. Pour other broccoli and gently combine. Mix together cracker crumbs and butter. Sprinkle evenly over broccoli mixture. Bake at 350 degrees for 45 minutes.