1 1/2 lbs. fresh broccoli
1 can cream of mushroom soup
1/3 c. Half and half
1 tbsp. grated red onion
2/3 c. grated Cheddar cheese
3 tbsp. buttered bread crumbs
Dash of paprika
Salt and pepper

Wash and trim broccoli. Remove flowerets from stems. Cut stems into even slices. Put broccoli into boiling water. Add stems first, let them cook for a few minutes, then add flowerets. Cook until tender-crisp, about 8 minutes. Drain well.

In the meantime, heat mushroom soup with Half and half. Add grated onion, Cheddar cheese and paprika. Add salt and pepper. Place broccoli in shallow baking dish. Pour sauce over. Sprinkle with bread crumbs. Bake at 350 degrees for about 25 minutes or until top is slightly brown and dish is bubbling hot.