Broccoli and Stuffing Casserole
2 lbs. fresh broccoli florets
2 eggs, beaten
1 onion, chopped
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 C. mayonnaise
10 oz. dry bread stuffing mix
1/2 C. butter, melted
1 C. shredded Cheddar cheese
Preheat oven to 350° F. Lightly grease a 9 x 13-inch baking dish. Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain. In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over sauce. Drizzle butter over stuffing; top with cheese. Bake 30 minutes.
Makes 12 to 15 servings.