Broccoli Casserole II 1 cup mayonnaise 1 can cream of celery soup, undiluted 2 eggs, beaten 2 pkgs (10oz each) frozen chopped broccoli, cooked and drained 2 tbs minced onion 1 cup grated sharp Cheddar cheese 1 tbs Worcestershire sauce 1 tsp seasoned salt pepper, to taste 1 cup herb-seasoned stuffing mix 2 tbs butter Grease a 2-quart casserole and set aside. In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325 degrees for 45 minutes. Serves 8.