Broccoli Souffle

2 pkgs. frozen chopped broccoli (2 pounds)

1 can cream of celery soup (undiluted)

1 c. real mayonnaise

2 to 3 tbsp. grated onion

2 eggs, beaten

1 cup grated cheddar cheese

Ritz crackers

1 stick melted butter or margarine, 1/2 cup

Cook broccoli until tender; drain and let cool.

Mix soup, mayonnaise, onion, egg, and cheese; stir into the cooled broccoli.

Spoon mixture into a lightly greased 3 1/2- to 5-quart slow cooker.

Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top.