Broccoli Souffle Recipe 
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Broccoli Souffle

2 pounds frozen chopped broccoli
1 can cream of celery soup, undiluted
1 cup real mayonnaise
3 tablespoons grated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers, crushed
1 stick margarine, melted

Cook broccoli; drain and cool.

Mix soup, mayonnaise, onion, egg and cheese and add to cooled broccoli. Put in a lightly greased 3 1/2 quart crockpot.

Mix 1 stack Ritz or buttery crackers with margarine. Put on top.

Cook on high for 2 to 3 hours.

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