Broccoli Casserole
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup mayonnaise
3/4 cup chopped pecans
1 medium onion, chopped
2 eggs, lightly beaten
6 cups frozen chopped broccoli, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon butter, melted
1/4 cup soft bread crumbs
In a large bowl, combine the soup, mayonnaise, pecans, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese. Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Makes 8-10 servings.
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