1 lg. onion, chopped
1 stick butter
4 pkg. broccoli spears
1 can cream of mushroom soup
1 1/2 rolls garlic cheese, Kraft tubes
1 tsp. MSG
1 lg. can mushrooms, drained
1/2 c. bread crumbs, Pepperidge Farm stuffing

Saute onions in butter. Briefly parboil broccoli (microwave) according to package directions; drain. Melt cheese in mushroom soup; add MSG, drained mushrooms, and sauteed onions.

Alternate layers of broccoli spears and sauce in a lightly buttered pan. Sprinkle bread crumbs over the top and bake until bubbly in a 300 degree oven.