Broccoli-Cheese Casserole

6 Tablespoons butter

2 Tablespoons all purpose flour

1 can, condensed cream of mushroom soup, undiluted

1 Cup shredded cheddar cheese

2 pounds broccoli florets, fresh or frozen, steamed

3 large eggs, well beaten

Topping

1 Tablespoon butter

1 Cup fresh, soft, breadcrumbs

Submitted by Naomi Judd

Preheat the oven to 350 degrees, grease a two quart casserole dish. In a large skillet, melt butter over medium heat. Stir in the flour until well blended. Pour in the soup, stirring until well blended and thickened, 30 seconds to 1 minute. Remove the skillet from heat. Stir in the broccoli and eggs, then spoon into the prepared casserole dish. 

Make the topping. In a small saucepan, melt the butter and add breadcrumbs, tossing to mix. Sprinkle over the casserole. Bake at 350 degrees, uncovered, until the filling is bubbly and the topping is golden and crusty. Approximately 30 minutes. Let stand for 10 minutes before serving.