2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 can cream of shrimp soup
1 teaspoon lemon juice
1 (4-ounce) container whipped cream cheese with chives
1/2 cup slivered almonds
Cook and drain broccoli. Arrange in a greased 2-quart casserole and set aside. In a saucepan, combine soup, lemon juice and cream cheese. Heat until smooth. Pour over broccoli. Sprinkle with almonds. Bake, uncovered at 350 degrees for 20-25 minutes, until bubbly. Makes 8 servings.
—Dot Luker, Talladega County