2 10 oz packs frozen chopped broccoli, cooked and drained well
1 C mayo
1 can cream of mushroom soup
2 eggs beaten
1 onion finely chopped
1 stick oleo or butter
1 1/2 C grated cheddar cheese
1-2 C PEPPERIDGE FARM HERB DRESSING**
Mix mayo, soup, eggs and onion. Add to cooked broccoli. Place in oiled casserole dish. Sprinkle with cheese. Melt oleo/butter and stir in dressing and cover top of casserole. Bake covered about 30-40 minutes at 325*. Serves at least 8.
**I have tried it with all different toppings and this brand REALLY makes the dish. Do NOT use the cubes. Use the “crushed” stuffing mix.