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Broccoli Souffle

2 packages frozen chopped broccoli (2 lbs. )
1 can cream of celery soup -- undiluted
1 cup real mayonnaise
3 tablespoons grated onion
2 eggs -- beaten
1 cup 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 slow cooker. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top. Cook on high for 2 to 3 hours.

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