3 packages (10 oz ea) frozen chopped broccoli
1 can (10 1/2 oz) cream of celery soup
4 oz Cheddar cheese, shredded (about 1 cup)
3/4 cup mayonnaise
2 eggs
2 Tbsp chopped onion
38 saltine crackers, crushed into crumbs
1/2 cup butter, melted

Preheat oven to 325 degrees. Cook broccoli according to package directions; drain. In ungreased swuare baking pan, combine broccoli with soup, cheese, mayonnaise, and onion. Combine crumbs with butter; sprinkle over broccoli mixture. Bake 25 minutes or until top is brown and mixture is bubbling.

2 lbs thawed frozen has browns (plain)
1 pint sour cream
1 can cream of chicken soup
1 lb sharp cheddar cheese - shredded
1/3 cup finely chopped green onions

Mix all ingredients well. (Save some cheese for top).  Bake at 350 degrees for 1 1/2 to 2 hours. This recipe will serve 12-16 generously. I usually make double recipe as I have a large family and they love to take some home (if there is any left)! This cooks very well in a Nesco roaster - that is what I use.

I tried this recipe out on my family about 12 years ago and it made such a hit that is is requested (and expected) every year! Actually, the kids now call it Mom's Cheese Potatoes .... CJ