2 (10 oz.) pkgs. frozen broccoli spears
1 c. chopped onions
1/4 c. butter
1 (6 oz.) pkg. pasteurized processed cheese with garlic
1 (10 1/2 oz.) can mushroom soup
4 oz. mushrooms
1/2 c. toasted almonds
1/2 c. toasted bread crumbs or 1/2 c. Pepperidge Farm stuffing (just cubes)

Cook broccoli for 5 minutes. In separate pan saute butter and onions. Add cheese, soup, mushrooms and almonds. Simmer until cheese melts.

Arrange broccoli in bottom of 12 x 7 1/2 x 1 3/4 inch baking dish. Pour sauce over spears. Top with bread crumbs or stuffing. Bake at 325 degrees for 25 minutes.