2 lg. onions, chopped
1/2 c. butter
6 pkgs. broccoli, frozen
3 cans cream of mushroom soup, undiluted
3 rolls garlic cheese
2 tsp. Accent
8 oz. can mushrooms, drained
1 c. blanched almonds or pecans
1 c. bread crumbs

Saute onions in butter; add frozen broccoli and cook until tender, about 30 minutes. Add soup, cheese, Accent and mushrooms and 3/4 cup nuts. Pour into 1 large deep or two smaller casseroles. Sprinkle remaining nut and bread crumbs on top. Bake, uncovered at 350 degrees until bubbly. This is good as a dip also. I usually make 1/3 of this. Serves 18.