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Broccoli Casserole
| 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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