Recipe| Ingredients | | | 2 | pound | broccoli, fresh, cut into florets | | | 1 | each | cream of mushroom soup, 10-3/4 oz can, condensed, undiluted | | | 1/2 | cup | mayonnaise | | | 2 | cup | velveeta cheese | | | 1 | tablespoon | lemon juice | | | 1 | | seasoned bread crumbs | | | | | |
Directions:
| Place 1 inch water and broccoli florets in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or til crisp-tender. Drain and place in a greased 2-quart baking dish.
In a bowl, combine the soup, mayonnaise, cheese and lemon juice. Pour over broccoli, sprinkle with seasoned bread crumbs. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
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