Broccoli Casserole

• 2 pounds broccoli florets fresh, cut into florets
• 1 each soup, cream of mushroom 10-3/4 oz can, condensed, undiluted
• 1/2 cup mayonnaise
• 2 cups cheddar cheese
• 1 tablespoon lemon juice
• 1 x seasoned dry bread crumbs

1. Place 1 inch water and broccoli florets in a saucepan; bring to a boil.
2. Reduce heat; cover and simmer for 5 to 8 minutes or til crisp-tender.
3. Drain and place in a greased 2-quart baking dish.
4. In a bowl, combine the soup, mayonnaise, cheese and lemon juice.
5. Pour over broccoli, sprinkle with seasoned bread crumbs.
6. Bake, uncovered, at 350F (180C) for 25 to 30 minutes or until heated through.

broccoli florets fresh, mayonnaise, cheddar cheese, lemon juice, bread crumbs

Taken from recipeland.com/recipe/v/broccoli-casserole-2213 (may not work)