4 cup cooked broccoli, in bite size pieces
6 tbsp margarine
1/2 cup chopped onions
1/2 cup diced green pepper
6 tbsp flour
1 1/2 cup milk
1 1/2 cup light cream
1/2 tsp basil
1/2 tsp marjoram
1 tsp salt
1/4 tsp pepper
2 tbsp lemon juice
2 (6 1/2oz) tuna in water, drained
2 hard cooked eggs, chopped

The Topping:
4 tbsp margarine
2 cup fresh bread crumbs

Preheat oven to 375*.  Arrange broccoli in bottom of shallow baking dish.  Heat 6
tablespoons margarine in medium saucepan, add onions and green pepper; and saute
onion until soft.  Blend in flour.  Gradually stir in milk and cream and cook over
moderate heat, stirring constantly, until sauce thickens and comes to a boil.  Remove
from heat.  Add basil, marjoram, salt, pepper and lemon juice.  Add drained tuna
and chopped eggs and mix gently.  Spoon sauce over broccoli.  In medium skillet
melt remaining 4 tablespoons margarine.  Add bread crumbs and toss gently; sprinkle
crumbs over casserole and bake uncovered, about 20 minutes or until topping has browned.