Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup mayonnaise3/4 cup chopped pecans1 medium onion, chopped2 large eggs, lightly beaten6 cups frozen chopped broccoli, cooked and drained1 cup shredded cheddar cheese1 tablespoon butter, melted1/4 cup soft bread crumbs
Preparation
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°.
