Broccoli Pecan Casserole

1 large crown of fresh broccoli

1 10¾-ounce can Cream of Mushroom Soup

1/2 cup mayonnaise

¾ cup chopped pecans, toasted

1½ teaspoons dry minced onion

2 extra-large eggs, beaten

1 cup grated mild cheddar cheese

1/3 cup Italian bread crumbs

2 tablespoons butter, melted

Preheat oven to 350ºF.

Spray a 2-quart casserole dish with vegetable spray (PAM).

Cut broccoli into bite size pieces. Bring a 2-quart pot of salted water to a boil over high heat. Drop broccoli into boiling water, reduce heat slightly, and cook until tender crisp, about 4-5 minutes, depending upon size of the pieces. Drain broccoli; set aside.

In a medium bowl, whisk together soup, mayonnaise, and chopped pecans. Whisk in beaten eggs and onions.  Fold broccoli into mixture and turn in to prepared casserole dish.

Sprinkle top with grated cheese. Scatter bread crumbs over the top, and drizzle butter over the crumbs.

Bake for 30 minutes.