2 pkgs. frozen broccoli spears
3/4 c. chopped onions
1 c. fresh sliced mushrooms
1 1/2 c. shredded Cheddar cheese
1 can cream of mushroom soup
3 tbsp. butter
2 1/2 oz. pkg. slivered almonds
1/2 tsp. garlic
1/2 tsp. salt

Cook broccoli according to directions. Saute the almonds in 1 tablespoon butter. Set aside. In a large skillet saute onions and mushrooms in remaining butter. Add soup, cheese, garlic, salt and 1/2 of sauteed almonds, cooking until cheese melts. Lay broccoli in baking dish and cover with sauce mixture. Top with remaining almonds. Bake 20 minutes at 325 degrees. Yields: 8-10 servings.