2 (10 oz.) pkgs. frozen broccoli cuts
2 tbsp. water
1 (8 oz.) can pearl onions, drained
1 (10 3/4 oz.) can cream of celery or cream of mushroom soup
1/4 c. cracker crumbs
1/2 c. Cheddar cheese, shredded

1. Place frozen broccoli and water in 2 quart casserole. Cook, covered on High for 12 to 14 minutes or until tender. Drain. Stir to break up. Stir in onions and soup. Top with cracker crumbs.

2. Cook for 5 to 7 minutes, or until heated through. Sprinkle with cheese. Cook for 35 seconds or until cheese is melted. Serves 6 to 8.