Broccoli Casserole

• 2 (10 oz.) pkg. frozen broccoli, chopped
• 1 can mushroom soup, not diluted
• 1/2 c. mayonnaise
• 1 egg
• 1 Tbsp. lemon juice (fresh or bottled)
• 1/2 c. grated Cheddar (amount can vary according to your likeness)
• 1 medium onion, chopped
• 1 c. Stove Top stuffing (soft cannister type)
• 1/2 c. milk
• salt and pepper to taste

1. Preheat oven to 350u0b0.
2. Barely cook broccoli and onion with salt and pepper in just enough water to cover.
3. Drain.
4. Arrange in bottom of ungreased 9 x 13-inch casserole pan.
5. In mixing bowl, beat egg; add soup, milk, lemon juice and mayonnaise; stir to blend; add to broccoli in pan, making sure to cover; mix cheese and stuffing making sure stuffing is covered by sauce.
6. Bake for 30 minutes.
7. Let stand 15 minutes.
8. Refrigerate with cover any leftover (there won't be, it's too good!).

frozen broccoli, mushroom soup, mayonnaise, egg, lemon juice, vary according, onion, stove top stuffing, milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352747 (may not work)