1 med. onion, chopped
1 can cream of mushroom soup
1 (8 oz.) jar cheese whiz
Salt and pepper to taste
About 20 oz. chopped, frozen broccoli, partially cooked and drained
1 box Pepperidge Farms cheese and garlic croutons
1/4 c. or less melted butter
2 handfuls fresh mushrooms, chopped
1 tsp. parsley
1/3 c. slivered almonds

Saute onions and mushrooms in butter, add other ingredients, except croutons. Place in buttered 2 quart casserole and bake uncovered at 350 degrees for 15 minutes. Sprinkle croutons on top and bake another 5 to 10 minutes. Do not let croutons get over brown.