My family loves this casserole, so I make it often, especially at the holidays. For convenience sake, I thaw the broccoli slightly, assemble the entire casserole, and pop it in the freezer. I find the casserole cooks more evenly if its completely thawed before baking.
I have used fresh broccoli, blanched it, and cut the required amounts into the appropriate sizes using my food processor. This took a lot of time and didn't change the taste of the final product.
10 oz frozen CHOPPED broccoli
16 oz frozen broccoli CUTS
1 medium onion, chopped
2 large eggs, beaten
1 can mushroom soup
1 cup shredded, sharp cheddar cheese
1 cup shredded swiss cheese
1/2 cup mayonnaise
1 cup bread crumbs
2 T butter, melted
Preheat oven to 350 degrees. Butter a 13 x 9 inch baking dish.
Thaw, and drain broccoli.
Combine all ingredients except bread crumbs and butter. Mix well. Turn mixture into the casserole, sprinkle with bread crumbs and drizzle with butter.
Bake, uncovered, for 35 - 45 minutes. The top should be golden brown and the edges, bubbly.
Note: if the top gets too dark before the casserole is done in the middle, loosely cover with tin foil.