1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup mayonnaise
1 cup shredded cheddar cheese
1 small onion, finely chopped
1/2 cup butter, melted
1/3 cup crushed butter-flavored crackers (about 8 crackers)
Place 1 in. of water and broccoli in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a bowl, combine the eggs, soup, mayonnaise, cheese, onion and butter. Drain broccoli; gently stir into soup mixture.
Pour into a greased 2-qt. baking dish. Sprinkle with crushed crackers. Bake, uncovered, at 350° for 25-30 minutes or until heated through.