4 slices bacon

2 large heads of broccoli

1 can Cream of Mushroom soup

2 pkgs. (8 oz. each) shredded sharp cheddar cheese

2 eggs

1/2 cup milk

Ritz crackers (one sleeve)

 

Cook bacon til crisp and keep drippings; set aside
 

Steam broccoli, just the heads, until tender; drain and set aside

 

Mix soup, cheese, eggs, milk, and bacon drippings together until well blended.

 

Butter sides of 9 X 13 baking dish and add broccoli.  Pour soup mixture over broccoli until it is well covered.

 

Crumble enough crackers to cover top completely.  Then crumble bacon over the top.

 

Bake at 350 for 30/45 minutes until crumbs are brown and cheese mixture is bubbling around the sides.