3 (10 oz.) pkgs. frozen broccoli stems
1 (6 oz.) pkg. cream cheese (with chives if desired)
2 (10 oz.) cans cream of shrimp soup
Juice of 1 lemon (or 2 tbsp. lemon juice)
Paprika
1/2 c. milk
2 tbsp. butter

Cook broccoli as directed on package and drain. Cut into bite-sized pieces. Mix cream of shrimp soup, cream cheese and lemon juice. In a greased 2-quart casserole, alternate layers of broccoli and soup mixture. Sprinkle top with paprika. When ready to cook, pour 1/2 cup milk over top and dot with butter. Bake, uncovered, at 350 degrees for 30 minutes. Note: Finely diced onions may be added with plain cream cheese.