Broccoli Casserole

(great side dish on Thanksgiving)

Karen Sokol

2 T. margarine

1 box (10 oz.) frozen chopped broccoli and

1 bag (16 oz.) frozen broccoli cuts, or use 2 pounds fresh broccoli

1/4 c. chopped or grated onion

2 eggs, beaten

1 can cream of mushroom soup

1 c. shredded cheddar cheese, (pepper jack is our favorite)

1 c. shredded Swiss cheese

1/2 c. mayonnaise

1 c. breadcrumbs

2 T. melted margarine

Heat oven to 350 degrees.

If you are using frozen broccoli, place in a colander and rinse with warm tap water until the frozen blocks breaks apart. Set aside to drain well and thaw completely. If using fresh broccoli, steam until soft about 7 to 10 minutes; cool and then cut into pieces.

In a saucepan, melt margarine and add the onion. Cook for a few minutes and then add the soup, mayonnaise, and cheeses. Stir in broccoli until well coated with sauce. Add beaten eggs and mix well.

Pour into 13 X 9" casserole dish that has been spayed with Pam. Bake 35 minutes, uncovered until top begins to brown. Remove from oven; add buttered breadcrumbs on top. Bake an additional 8 to 10 minutes until golden brown and edges bubble. Serves 8 generously.