2 tablespoons butter 1/2 cup diced onions 2 cups sliced mushrooms, about 1/4 pound 1 (10 3/4-ounce) can condensed cream of mushroom soup 1 cup mayonnaise 2 eggs, beaten 1 1/2 cups grated sharp cheddar cheese, divided 1 1/2 cups shredded Parmesan cheese, divided 2 pounds frozen chopped broccoli, thawed 1 (6-ounce) can French-fried onions

Step 1 Heat the oven to 350 degrees.

Step 2 In a large saute pan heated over medium-high heat, melt the butter. Stir in the onions and mushrooms and cook, stirring frequently, until the onions are translucent, 6 to 8 minutes. Remove from heat.

Step 3In a large bowl, stir together the mushroom soup, mayonnaise, eggs, 1 cup cheddar and 1 cup Parmesan cheese until thoroughly combined. Stir in the thawed broccoli, then the cooked onions and mushrooms. Place the mixture into a 13-by-9-inch baking dish.

Step 4In a medium bowl, combine the remaining cheddar and parmesan cheese along with the French-fried onions to form the topping. Scatter the topping evenly over the broccoli.

Step 5Bake the casserole until bubbly and the topping is golden-brown, about 45 minutes. Cool slightly before serving.

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