Ingredients
- 1 cream of mushroom soup
- 1 seasoned bread crumbs
- 325 gr broccoli
- 250 gr velveeta cheese
- 120 ml mayonnaise
- 16 ml lemon juice
Place 3 cm 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 litre baking dish.
In a bowl, combine the soup, mayonnaise, cheese and lemon juice. Pour over broccoli, sprinkle with seasoned bread crumbs. Bake, uncovered, at 180ºC or 25-30 minutes or until heated through.
