2 pkgs. frozen chopped broccoli
1/4 c. almonds, sliced
3 oz. can mushroom pieces & stems
2 c. milk
2 tbsp. cornstarch
1 tsp. chicken soup base
1/4 c. sherry
1/2 c. Monterey Jack cheese, grated

Cook broccoli according to the directions on package. Drain. Add the almonds and mushrooms. In a saucepan, heat the milk, add the cornstarch and soup base, stirring constantly with a wire whisk until mixture thickens. Add the cheese and simmer until is melted. Add the sherry and mix the sauce with the broccoli. Salt and pepper to taste. Transfer to a baking dish and bake, uncovered for 15 minutes. Serves 8.