| 4 CUPS CHOPPED FRESH BROCCOLI
|
| 10.75 OZ CAN CREAM OF MUSHROOM SOUP
|
| 1 CUP SHREDDED CHEDDAR CHEESE
|
| 1/4 CUP MAYO
|
| 2 CUPS DRY BREAD CRUMBS
|
| 1/2 CUP MELTED BUTTER
|
| PREHEST OVEN TO 350
|
| GREASE 2-Q DISH
|
| PUT BROC IN LARGE MICRO BOWL
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| WITH SMALL AMOUNT OF WATER
|
| COOK IN MICRO TILL TENDER
|
| WHICH IS ABOUT 5 MINUTES
|
| DRAIN LIQUID FROM BOWL
|
| STIR SOUP
|
| POUR INTO DISH
|
| MIX BREAD CRUMBS AND BUTTER
|
| IN A SEPARATE BOWL
|
| THEN SPREAD OVER MIXTURE
|
| BAKE TILL BUBBLING, 20-30 MINUTES
|
