Broccoli Casserole 2

4 small boxes frozen broccoli, to total 1-1/2 pounds, chopped

2 cps water

1 teaspoon salt

1 tablespoon lemon juice

1/4 lb butter or margarine

1 cup, green onions with tops, chopped

1 cup bell peppers, chopped fine

1 cup parsley, minced

2 cans cream of mushroom soup

2 rolls garlic cheese

1 tablespoon Worcestershire

1 teaspoon salt

1/2 teaspoon red pepper

Bread crumbs to top

Pats of butter

Preheat oven to 350F. Add in 2 cups boiling water with salt and lemon juice, 4 boxes frozen chopped broccoli, and cook until tender. Strain in small strainer. Place in greased casserole (4 to 6 quart size) and pour cheese mixture over broccoli. In a large skillet, melt butter and cook onions, bell pepper and parsley until just tender. Then add mushroom soup and garlic cheese, cut in wedges. Melt, then add Worcestershire sauce, salt and pepper. Stir constantly. Pour over broccolli in casserole. Top with bread crumbs and pats of butter. Place in moderate oven about 30 minutes, or until brown. Serve hot. May be made ahead of time and refrigerated or frozen.

Serves 10-12.

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Cajun Country -- New Iberia, Louisiana