Broccoli Casserole

This casserole is great as a side to go along with roast chicken or another meat dish. Or serve it up alone for a vegetarian meal. Adapted from a Paula Deen recipe

2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted

• Preheat oven to 350.  

• Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. 

• In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs.  

• Mix well with a metal spoon.  

• Place the mixture in the prepared baking dish.  

• Top with the crushed crackers and pour the melted butter evenly over the crackers.  

• Bake for 35 minutes or until set and browned.