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
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.
