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(Serves 6)
1 can mushroom soup
1 c. mayonnaise
2 eggs, slightly beaten
1 small onion, grated
2 (10 oz.) pkg. frozen chopped
1 c. shredded sharp Cheddar
1/2 c. buttery cracker crumbs

In 1 1/2 quart casserole, stir undiluted soup, mayon-
naise, eggs and onion until well blended. Stir in broccoli and
cheese. Sprinkle top with cracker crumbs. Bake at 400 degrees for 20
minutes or until lightly browned and bubbly.

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