Shirley's Broccoli Casserole

• 2 (10 ounce) packages frozen broccoli
• 1 (10 ounce) can cream of mushroom soup
• 14 cup finely chopped onion
• 3 tablespoons mayonnaise (Shirley recommends Miracle Whip)
• 12 teaspoon salt (to taste)
• 14 teaspoon pepper (to taste)
• 14 cup Velveeta cheese, cubed
• 12 cup shredded sharp cheddar cheese
• 12 cup crushed Ritz cracker
• 2 tablespoons margarine

1. Cook chopped broccoli according to package directions; drain.
2. Return drained broccoli to pan; add cream of mushroom soup, mayo, chopped onion, salt/pepper and cheeses.
3. Mix thoroughly and pour into greased casserole dish.
4. Top with Ritz crackers crumbs and dot with margarine.
5. Bake at 350 degrees until bubbly and brown on top, about 20 minutes.
6. Note: You can use this same recipe for yellow or zuchini squash instead of broccoli.
7. Wash, stem, slice squash; cook in water til tender; then drain and proceed with same directions.

frozen broccoli, cream of mushroom soup, onion, mayonnaise, salt, pepper, velveeta cheese, cheddar cheese, cracker, margarine

Taken from www.food.com/recipe/shirleys-broccoli-casserole-519843 (may not work)