3 lbs broccoli
1/2 c. minced onion
2 cans cream of celery soup
4 eggs
2 c. mayo
2 c. sharp cheddar, shredded
s & p to taste
dash W sauce
cracker crumbs for topping
Cook broccoli for 10 minutes, drain. Combine remaining ingredients. Add broccoli and mix well. Place in casserole. Top with cracker crumbs. Bake at 350 for about 40 minutes or until set and crumbs are nicely browned.
*Note from Pam who makes this every Thanksgiving: to cut down on fat, I use less mayo. It is also good with the lower fat stuff. Also, I like lots of Worcestershire, so I really splash it in. Broccoli florets are the best, fresh is even better, but the little boxes of chopped broccoli are really good too and that was how the original recipe was written. Enjoy!
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