1 (10 oz.) pkg. frozen chopped broccoli or 2 c. chopped fresh broccoli
3 carrots, sliced
1 (14 oz.) can artichoke hearts, drained & quartered
3/4 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/2 c. mayonnaise
2 eggs, slightly beaten
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 c. shredded sharp cheddar cheese
Bread crumbs
1/4 c. melted butter
Garlic salt

Cook broccoli in small amount of boiling water until barely tender; drain and set aside. Cook carrots until tender in a small amount of boiling water; drain and set aside. Place artichokes in a buttered 9" shallow casserole.

Combine soup, mayonnaise, eggs, lemon juice and Worcestershire sauce; mix well. Combine soup mixture, broccoli and carrots; pour over artichokes. Sprinkle with cheese and bread crumbs and pour melted butter over top. Sprinkle with garlic salt. Bake at 350 degrees for 25 minutes. Makes 4 to 6 servings.