2. Place the chopped broccoli in a colander, and rinse with warm tap water until the frozen block breaks apart. Set aside to drain. Peel and coarsely chop the onion. Set aside.

3. In a 3-quart or larger bowl, lightly beat the eggs. Add the melted butter, onion, mushroom soup, cheddar and Swiss cheeses and mayonnaise. Stir well. Press the chopped broccoli with the back of a spoon to remove as much water as possible. Add it to the bowl.

4. Place the frozen broccoli cuts into the same colander and rinse with warm tap water for about 1 minute to partially defrost and remove any ice crystals. Drain well, pressing with the back of a spoon, and add the broccoli to the bowl. Stir well until the broccoli is coated with sauce. (The bowl may be covered and refrigerated up to 8 hours, or proceed to step 6.)

5. Spray a 13-by-9-inch casserole dish with cooking oil spray. Pour the broccoli mixture into the dish, and smooth with the back of a spoon to even out the mixture. (The casserole may be frozen up to a month at this point. Allow the casserole to thaw for 24 hours in the refrigerator and set out while you then preheat the oven. Then proceed to step 7.)

6. Bake in the middle of the oven, uncovered, until the top begins to brown and the edges bubble, about 35 minutes.

7. Remove from the oven and sprinkle the crumbs evenly on top. Continue to bake, uncovered, until the crumbs brown, about 10 minutes. Serves 8 generously

Approximate Values Per Serving: 299 calories (53 percent from fat), 17 g fat (8.6g saturated), 89 mg cholesterol, 14 g protein, 20 g carbohydrates, 4 g dietary fiber, 493 mg sodium

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Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for years and years. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.