2 pkgs. (sm.) frozen chopped broccoli
1 lg. onion, chopped
1 stick butter
1 can cream of mushroom soup
1 c. toasted bread crumbs
1 sm. can sliced mushrooms
1/2 lb. Velveeta cheese
1/2 c. slivered almonds (optional)

Cook broccoli as directed on package and drain. Saute onions in butter in a large saucepan or skillet. Add soup, mushrooms, cheese and almonds. Cook over low heat, stirring constantly until cheese melts. Mix with drained broccoli and place in casserole dish. Sprinkle bread crumbs on top and bake at 350 degrees for 45 to 60 minutes.

NOTE: Can be made several days ahead and reheated in microwave - or stop before baking and bake day you wish to use. Also can be frozen - either before or after baking. Delicious as a meatless topping for angel hair pasta. Serves 4 to 6 as a side dish.