Broccoli Fluff

• 1 package (20 Oz Or More) Frozen Or Fresh Chopped Broccoli
• 1 can Cream Of Mushroom Soup
• 4 ounces, weight Shredded White Cheese
• 1/3 cups Milk
• 2 whole Eggs, Beaten
• 1/3 cups Real Mayonnaise
• Bread Crumbs And Melted Butter, For Topping

1. Grandma's version:
2. Place broccoli in a casserole (I use a 2 1/2 quart corningware). Stir together the cheese and soup; adding in the milk, eggs, and mayo, stirring to blend. Pour over broccoli. Make a quick topping with bread crumbs and melted butter and sprinkle on top. Pop into a 350 degree oven and bake for 1 hour. When it is done, it will be "set up" and not be jiggly when gently shaken. Serve hot.
3. My sister and I thought grandma's wasn't cheesy enough, and so this is the updated version I use with my kids:
4. Sprinkle a mix of colby and jack shredded cheese at the bottom of the casserole dish ( I just use an entire 2 cup bag of cheese, 'cause I can!). Then mix the rest of the ingredients and add in a dash of garlic salt and heaping dash of nutmeg. Then prepare the topping and sprinkle.
5. ENJOY!

broccoli, cream of mushroom soup, white cheese, milk, eggs, mayonnaise, bread

Taken from tastykitchen.com/recipes/sidedishes/broccoli-fluff/ (may not work)