5 T. butter
1 onion, chopped
1 (10.75-ounce) can condensed cream of mushroom soup
1 cup shredded sharp cheddar cheese
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 1/2 teaspoons lemon juice
7 cups frozen broccoli florets, thawed (about 20 ounces) thoroughly patted dry with paper towels
1/2 cup crushed buttery crackers (about 12 crackers)
Preheat oven to 350 degrees. Grease a 2-quart baking dish.
Melt 3 T. butter in a skillet over medium-high heat. Saute onion, stirring until golden, about 5 minutes.
Stir together soup, cheese, mayonnaise, eggs, garlic salt, seasoned salt, pepper, and lemon juice in a large bowl. Fold in broccoli and onion. Spread in prepared dish. Sprinkle crushed crackers over top and dot with remaining 2 T. butter. (I omitted these last 2 T. butter.)
Bake uncovered, until heated through and browned on top, about 45 minutes.