1 1/2 lbs. broccoli
2 cans cream of mushroom soup, undiluted
1/2 c. buttered dry whole wheat bread crumbs
1/2 c. sharp grated cheese
1/4 lb. fresh mushrooms, cleaned & sliced

Cook broccoli until just tender crisp in as little water as possible; drain. Some, or all if not too much, liquid may be mixed in with mushroom soup, if desired. Mix 2 tablespoons of cheese with buttered bread crumbs. Layer half of broccoli, half of mushrooms, half of soup, and half of remaining cheese in casserole. Repeat layers with remaining half of ingredients. Sprinkle crumb and cheese mixture over top. Bake at 375 degrees for 20 minutes or until hot. Serves 6.