Note: This casserole goes great with Thanksgiving dinner and also with Ham. For those who do not like mushrooms, any type of condensed cream soup could be used. This is a family recipe.
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise (use light to cut calories)
1 egg, beaten
1/4 cup onions, chopped
30 ounces frozen chopped broccoli
8 - 12 ounces shredded sharp Cheddar cheese
pepper to taste
1 dash paprika
Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish.
In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
Place frozen broccoli into a very large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with pepper and paprika.
Bake for 45 minutes to 1 hour.