2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup cheddar cheese, grated
1 small onion, minced
1 teaspoon lemon juice
1/2 cup mayonnaise
1 egg, well beaten
1/2 small bag of Pepperidge Farm herb seasoned stuffing mix
2 tablespoons melted butter
Preheat oven to 400° F.
In a large mixing bowl, combine broccoli, mushroom soup, cheese, onion, lemon juice, mayonnaise and egg. Place the mixture into greased baking dish. Top with stuffing and pour the melted butter evenly over the stuffing. Bake for 20 minutes or until set and browned.
Recipe courtesy of Laura’s maternal grandmother, Nana.