2 bunches broccoli
1 sm. head cauliflower
2 cans cream of mushroom or celery soup
1/2 c. mayonnaise
Salt & pepper to taste
4 tbsp. lemon or lime juice
1 1/2 c. sharp Cheddar cheese, grated
Bread crumbs

Cook broccoli and cauliflower until medium tender. Mix soup, mayonnaise, salt, pepper and lemon-lime juice.

Place half the broccoli/cauliflower in the bottom of an oblong Pyrex dish (9 x 13 inch); then spread half the soup mix over it and then layer half the grated cheese over the soup mix. Repeat layering. Sprinkle bread crumbs on top. Bake at 350 degrees for 1 hour.