Thaw broccoli in microwave for 6-8 minutes on defrost cycle. Blot dry on paper towels.
Melt butter in medium-size saucepan. Stir in flour and cook over low heat, stirring for 1 minute. Slowly stir in milk, whisking constantly over moderate heat until mixture comes to a boil and thickens. Whisk in cheese and lemon juice. Season with salt and pepper.
Place broccoli in a 1.5 or 2-quart casserole. Sprinkle with salt. Spread sauce over top. (If making up to 1 day ahead, cover and refrigerate.)
Preheat oven to 400 degrees. Combine breadcrumbs, oil and almonds and sprinkle over top of casserole. Bake uncovered for 20 to 25 minutes, or until the broccoli is heated through.
NOTE: For low-fat version, in place of cheese: combine 1/3 cup low or non-fat sour cream, 2 Tbsp herbs, 1/2 tsp garlic olive oil, and 2 Tbsp Parmesan Cheese.
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