Broccoli Casserole

20 oz. Frozen chopped broccoli

1 can cream of mushroom soup (low fat or fat free)

½ c. light mayonnaise

2 eggs slightly beaten

1 medium onion chopped finely

Topping

1-2 c. extra sharp shredded cheese

½ c. butter, melted

Pepperidge Farm stuffing mix

Steam the broccoli. Mix with soup, mayo, eggs, and onion. Pour in greased casserole dish. Top with grated cheese. Coat stuffing mix with butter and spread on top of cheese. Bake at 350 for about 45 minutes. Uncovered.