Creamy Broccoli Casserole

2 packages (10 ounces each) frozen chopped broccoli
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup fat-free mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1/2 cup egg substitute
1 small onion, finely chopped
3 tablespoons butter, melted
1/4 cup butter-flavored crackers (about 6 crackers)
Refrigerated butter-flavored spray

Place 1 in. of water and broccoli in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a bowl, combine the soup, mayonnaise, cheese, egg substitute, onion and butter. Drain broccoli; gently stir into soup mixture.

Pour into a 1-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with crushed crackers. Spritz crumbs with butter-flavored spray. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes 9 servings.