Servings: 8 to 10

2 (16 ounce) packages frozen chopped or 1 kg fresh broccoli separated into small flowerettes steamed until tender 2 (16 ounce) packages frozen chopped or 1 kg fresh broccoli separated into small flowerettes steamed until tender
1 (10 oz) can cream of mushroom soup, 1 (10 oz) can cream of mushroom soup,
low-sodium low-sodium
1 (14 ounce) can sliced mushrooms or mushroom pieces (optional) 1 (14 ounce) can sliced mushrooms or mushroom pieces (optional)
3 ⁄4 cup mayonnaise 3 ⁄4 cup mayonnaise
3 ⁄4 cup pecans, chopped 3 ⁄4 cup pecans, chopped
2 large or 3 medium eggs, well beaten 2 large or 3 medium eggs, well beaten
1 medium onion, chopped 1 medium onion, chopped
3 ⁄4 - 1 cup sharp cheddar cheese, grated 3 ⁄4 - 1 cup sharp cheddar cheese, grated
(enough to cover top of casserole) (enough to cover top of casserole)
1 cup buttered bread crumb (I use Panko) 1 cup buttered bread crumb (I use Panko)

Preheat oven to 350° (180 to 200°C).
Cook broccoli according to package directions; drain and add to a large bowl.
Add the soup, mayonnaise, chopped pecans and mushrooms (if using); mix well.
Add the beaten eggs and onion; stir to blend well.
Pour mixture into greased 1 ½ or 2 quart casserole.
Top with grated cheese then buttered bread crumbs.
Bake for 45 to 60 turning every 15 min. Allow to cool for 5 to 10 minutes before serving.
Enjoy!