2 med. onions, chopped
1 c. melted butter, divided
2 (10 oz.) cans cream of mushroom soup, undiluted
2 (4 oz.) cans chopped mushrooms, drained
2 (6 oz.) rolls pasteurized processed cheese with garlic, chopped
2 tsp. chopped parsley
Salt and pepper to taste
1/2 c. slivered almonds
4 (10 oz.) pkgs. frozen, chopped broccoli, partially cooked and drained
4 c. herb seasoned stuffing mix

Saute onions in 1/2 cup butter until tender. Combine onion, soup, mushrooms, cheese, parsley, salt, pepper, almonds, and broccoli; mix well. Spoon into 2 lightly greased 2 quart casseroles. Combine stuffing mix and 1/2 cup butter; spoon over broccoli mixture. Bake at 350 degrees for 20 to 30 minutes. Yields 12 to 14 servings.