Broccoli White Cheddar Pie

Source: Mass Recipes

2 T. butter
1 C. chopped onion
4 C. broccoli florets (smaller florets cook more quickly)
1/2 C. mayonnaise
1 can condensed cream of celery soup
2 C. grated sharp white Cheddar cheese
1/2 C. dry bread crumbs
2 T. butter, melted

Preheat oven to 350°F. Coat a 1 1/2-quart casserole dish with
nonstick cooking spray.

Melt the butter in a 10-inch sauté pan over medium heat and cook the
onion, stirring, until softened but not browned, 3 to 4 minutes. Add
the broccoli, cover the sauté pan and cook the broccoli until it is
crisp-tender, about 4 minutes. Let cool slightly. In a large mixing
bowl, combine the mayonnaise, soup and cheese. Stir in the broccoli
mixture. Pour the contents of the bowl into the prepared casserole
dish.

In a small mixing bowl, combine the breadcrumbs and melted butter
and sprinkle the breadcrumbs on top of the casserole. Bake the
casserole until it is bubbling and the breadcrumbs are golden brown,
about 35 minutes.

Makes 8 servings.