Broccoli Souffle

2 pkgs. frozen chopped broccoli (2 lbs.)

1 can cream of celery soup (undiluted)

1 c. real mayonnaise

3 tbsp. grated onion

2 eggs, beaten

1 c. grated cheddar cheese

Ritz crackers

1 stick melted margarine

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

crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with

margarine or butter. Put on top. Cook on high for 2 to 3 hours.