Broccoli Cheddar Tassies

1 c. butter, softened
6 oz. cream cheese, softened
2 c. flour
Filling:
16 oz. frozen chopped broccoli
1 egg, beaten
1 can cream of celery soup, undiluted
1/4 c. milk
1/4 c. miracle whip
1/2 c. cheddar cheese, shredded
Topping:
1/4 c. panko bread crumbs
1 T. butter, melted

Cream butter and cream cheese until smooth. Gradually beat in flour. Divide in half. Shape into 2 disks. Wrap in plastic. Refrigerate for 1 hour, or easy to handle. Preheat oven to 350. Shape dough into 1" balls. Place in greased mini muffin cups, pressing in bottom and up sides. Cook broccoli according to pkg. Drain. Combine egg, soup, milk and mayo. Stir in cheese and broccoli. Spoon 1 T. in each cup. Combine bread crumbs and butter. Sprinkle over cups. Bake 18-22 minutes until edges are golden brown. Cool in pans 2 minutes before removing. Serve warm.

*these remind me of the mini quiches from Sam's.