1 package frozen broccoli florets (either 1 bag or 2 small boxes) 1 can cream of celery soup 1 egg 1 cup mayonnaise 2 cups shredded swiss cheese 1 tbsp. lemon juice Pepperidge farm herb stuffing

Cook broccoli until tender, drain & chop up. Stir in the cheese first, then mix in everything else except the stuffing. Pour into a greased dish and sprinkle stuffing on top. Bake uncovered for 30 min at 350