2 lbs. fresh broccoli
1 can cream of onion soup
1/4 c. milk
1 tbsp. lemon juice
1 (7 oz.) can tuna, drained
1/4 c. grated Parmesan cheese

Discard tough ends of broccoli, split in half larger pieces. Cook in boiling salted water until tender, drain.

Heat the soup and milk in pan, add lemon juice and tuna. Place broccoli in shallow casserole, top with tuna sauce, add cheese on top. Bake 25 minutes in 350 degree oven until hot.