| | Garlic |
| 1 | Large onion |
| 1/4 pound | Mushrooms |
| 1/4 pound | Butter |
| 4 cups | Fresh broccoli |
| 1 can | Cream of mushroom soup (don't use low fat soup - it is too runny) |
| 7 oz | Cheddar cheese shredded |
| 1/4 cup | Chopped almonds |
| 1/2 cup | Bread crumbs |
Saute garlic, onion, mushrooms and butter; blend with soup and cheese in large bowl
lightly steam broccoli so it is cooked but still firm; fold broccoli into the above mixture
place in medium size covered casserole dish
cover with bread crumbs and almonds
bake 350 degrees for 45 minutes until bubbly
You can assemble ahead of time and cook later or freeze
If you are making this for a crowd (like on Saturday night!) I double everything in the mix (when doubling you can substitue cauliflower for the broccoli - it makes a nice combination.