Broccoli Casserole

2 (10 3/4 oz.) boxes broccoli

1 (10 3/4 oz.) can cream of mushroom soup (Campbell’s)

1 c. mayonnaise

3 eggs, beaten

1large onion, chopped

Salt and pepper to taste

1 c. sharp, grated cheese

1/2 stick margarine, melted

1/2 pkg. Pepperidge Farm herb stuffing mix

Cook broccoli according to package. Drain well. Combine soup, mayonnaise, eggs, onion, salt, and pepper to taste. Add to broccoli. Pour into 1 1/2 quart casserole. Sprinkle cheese on top. Pour melted margarine over cheese. Spread stuffing on top. Bake, uncovered, for 45 minutes at 350°.