This is a traditional Thanksgiving dish in our family. It may not be the healthiest way to eat broccoli, but it is quite good.
20 ounces frozen chopped broccoli
3/4 cup mayonnaise
1/2 cup parmesan cheese, grated
1 lemon, juiced
1 small onion, grated (not diced)
1 can cream of mushroom soup
1 cup herbed stuffing mix (not the cubed kind; I usually use Pepperidge Farm or Brownberry)
Additional herbed stuffing mix
Cook and drain the broccoli, being careful not to overcook.
Blend the mayonnaise, parmesan cheese, lemon juice, grated onion, mushroom soup, and stuffing mix. Using a rubber spatula, carefully fold this mixture into the broccoli without breaking up the broccoli.
Place in a buttered 1 1/2- or 2-quart casserole. Sprinkle additional stuffing mix across the top.
Bake uncovered at 350° for 30 minutes or until heated through and crumbs on top are lightly browned.