10 frozen broccoli florets, chopped
1 can mushroom soup
1 tbsp. flour
1/2 c. sour cream
1/4 c. grated onion
1/4 tsp. salt
3/4 c. bread crumbs
2 tbsp. butter, melted

Cook and drain broccoli, blend soup, flour, sour cream, carrot, onion and salt. Stir in broccoli, place in casserole, combine butter and crumbs and sprinkle on top. Bake at 350°F for 35 to 40 minutes.