2 bags of broccoli, thawed
2 eggs, well beaten
1 c. mayonnaise
1 can cream of mushroom soup
Salt and pepper to taste
1 can sliced water chestnuts
3/4 stick of butter, melted
1 med. onion, chopped
Pepperidge Farm cornbread mix
8 oz. sharp cheddar cheese, shredded

Mix mayonnaise, soup, salt, pepper, onion and water chestnuts together; then add broccoli and mix well. Pour in casserole dish then top with cheese; set aside. Mix butter and cornbread, mix together. Now crumble butter mixture over the top of casserole. Then bake for 45 minutes at 350 degrees.