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1 10-ounce package frozen broccoli spears cooked crisp-tender and drained
3 eggs hard-cooked, cut in wedges
1 10 1/2-ounce can cream of mushroom soup condensed
1/2 cup milk
3 tablespoons mayonnaise
1 cup ham diced cooked
4 ounces american cheese diced
1/4 cup celery chopped
1/4 cup onions chopped
1/2 cup bread crumbs plain dry
2 tablespoons butter or margarine, melted


At least 1 1/4 hours or up to 24 hours before serving:

Grease a 1 1/2 -quart shallow baking dish. Cut broccoli into bite-size pieces and place in baking dish. Arrange egg wedges over top.

In a large bowl, stir soup, milk and mayonnaise until blended. Stir in ham, cheese, celery and onion. Spoon over broccoli and eggs. If making ahead, cover and refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking.

In a small bowl, mix crumbs and butter or margarine until blended. Spoon over ham mixture. Cover tightly and bake in a preheated 350° oven for 15 minutes. Uncover and bake 25 to 30 minutes longer or until center is very hot and crumbs are browned. If not serving immediately, cover loosely with foil to retain heat. Garnish with a Tomato Rose if desired.