1 1/2 lb. fresh broccoli

SAUCE:

1 can cream of mushroom soup
1/3 c. half and half
1 tbsp. grated red onion
2/3 c. grated cheddar cheese
Dash paprika
Salt and pepper, to taste
3 tbsp. buttered bread crumbs

Wash and trim broccoli. Remove flowerets from stems. Cut stems into even slices. Put broccoli in boiling salted water. Cook stems first for a few minutes, then add flowerets. Cook to tender, crisp; about 8 minutes. Drain well. (I use a vegetable steamer and same as above).

In the meantime, heat soup with half and half. Add grated onion, cheddar cheese, paprika and salt and pepper if desired. Place drained broccoli in shallow baking dish. Pour sauce over. Sprinkle with buttered bread crumbs.

Bake at 350 degrees for about 20 to 25 minutes or until top is slightly brown and bubbling hot. Tip: Excellent served with fish, chicken or ham.