Broccoli Casserole

Homey creations made with Campbells Cream of Mushroom soup are a big hit with guests at the Smong house. Per request from my friend Renee here is the recipe.
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3-4 bunches fresh broccoli tops
1 can of Campbells Cream of Mushroom soup
1/3 cup mayonnaise
1/2 cup cream cheese (or approx. 1/2 block)
1/2 cup breadcrumbs
1/2 teaspoon kosher salt

Microwave the cream cheese until it's soft. Mix with mushroom soup and mayonnaise. Cut the broccoli into 2 inch florets. Spray a baking dish with non-stick cooking spray and lay out the broccoli florets in the pan. Spread the soup/cheese/mayo mixture over the broccoli then cover with breadcrumbs and salt. Bake for 35-40 minutes at 400 degrees.

5 Min Cous Cous

1 tomato (seeded and diced)
2 carrots (grated)
1 cup cous cous
1 + 3/4 cups water
1 tsp kosher salt
1/2 tsp ground black pepper
1 tablespoon olive oil
2 tablespoons butter

Microwave 1 + 3/4 cups water in a large bowl for 2-3 min / until the water is boiling hot. Pour dried cous cous into the hot water, stir to coat each grain, then cover the bowl with a plate or cutting board. Let sit for 3 min then mix (fluff) with a fork.

Cut tomato in half, dig out the seeds, then dice. Peel then grate 2 carrots. Add veggies, salt, pepper, olive oil and butter to the fluffed cous cous and serve.