1 med. onion, chopped
1/2 c. melted butter
1 can cream of mushroom soup
1 (4 oz.) can chopped mushrooms
1 (6 oz.) roll of garlic cheese
1 tsp. parsley
1/4 c. slivered almonds
2 (10 oz.) pkgs. frozen chopped broccoli, partially cooked and drained
2 c. Herb Seasoned Stuffing Mix (Pepperidge Farm)
Salt and pepper to taste

Using half the melted butter, saute chopped onions until soft. Add soup, cheese, parsley, mushrooms, almonds and 1 cup of stuffing mix. Put in greased casserole dish and top with remaining cup of stuffing mix which has been stirred into the remaining melted butter. Bake at 350 degrees until the topping is brown.

NOTE: If garlic cheese cannot be obtained, use regular cheese and chopped or powdered garlic.