2 (10 oz.) pkgs. frozen broccoli spears
1 c. onion rings, thinly sliced
1/2 c. boiling water
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
1 c. Swiss cheese, finely grated
1 pt. fine soft bread crumbs
1/4 c. butter, melted

Place broccoli spears and onion rings in boiling water; cover and simmer until just tender. Drain off excess liquid. Arrange broccoli in greased 1 1/2 quart casserole, top with onion rings. Combine soup and milk, stir until smooth. Pour about half of mushroom soup mixture over vegetables, then top with cheese. Pour rest of soup over cheese. Combine soft bread crumbs and butter; scatter them evenly over top of casserole. Bake in moderate oven at 350 degrees about 25 minutes or until top is browned. Serves 6.