2 (10 oz.) pkg. frozen chopped broccoli
1 (10 oz.) can cream of mushroom soup
1 c. shredded cheddar cheese (8 oz.)
1/4 c. milk
1/4 c. mayonnaise
2 eggs, beaten lightly
Dash of pepper and nutmeg
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice

Cook broccoli according to directions on package; drain. Spoon into lightly greased (Pam, oil, or butter) 10 x 6 x 2 inch baking dish. Set aside. Combine remaining ingredients and spoon over broccoli (reserve 1/2 of cheese). Sprinkle remaining cheese and paprika over casserole. Top with bread crumbs and dot with butter. Bake at 350 degrees for 45 minutes. (I combine cauliflower and broccoli for this casserole also.)