Broccoli-Cheese Bake
1 1/2-pound bunch fresh broccoli,
or two 10-ounce packages frozen broccoli spears
1/4 cup butter or margarine
2 tablespoons vegetable oil
1 cup chopped onion
6 hard-cooked eggs, sliced
one 11-ounce can Cheddar cheese soup
1 cup milk
1 cup packaged coarsely crushed herb stuffing mix
Wash fresh broccoli under cold running water. Trim off and discard coarse stems; cut top into large sprigs. 
Place in large skillet with 1/2 inch salted water; cover and simmer until tender, about 15 minutes. 
Drain. Or cook frozen broccoli according to label directions.
Heat 2 tablespoons of the butter or margarine and the oil in small skillet over medium heat; add onion and sauté until tender and golden, 
about 5 minutes.Arrange broccoli over bottom of lightly greased 13 x 9 x 2-inch baking dish. 
Sprinkle onion over broccoli and arrange egg slices on top of vegetables. 
In large glass measure, beat together cheese soup and milk; pour mixture over broccoli and eggs. 
Sprinkle with crushed stuffing mix; dot with remaining 2 tablespoons butter or margarine. 
Bake at 350 degrees F for 3 minutes or until hot and bubbling.