Broccoli Pecan Casserole

2 pkgs. frozen chopped broccoli
1 cup grated sharp cheese
1 medium chopped onion or 1½ tablespoons onion flakes
1 can cream of mushroom soup
1 cup mayonnaise
2 eggs, well beaten
¾ cup chopped Pecans
2 cups buttered bread crumbs

Cook broccoli with salt following directions on package. Drain. Add soup, mayonnaise and chopped Pecans. Mix well. Add eggs and onion. Pour into a 2-qt. casserole dish. Sprinkle with grated cheese and top with buttered bread crumbs. Bake 350° for 30 minutes. Serves 6.