2 tbsp. butter
1/2 to 1 cup medium diced onion, to taste
1 (8 oz.) container garlic cheese (2 cups)
3 (10 oz. ea.) cans cream of mushroom soup
2 (10 to 12 oz. ea.) pkgs. frozen broccoli florets
1 (4 oz.) can mushroom pieces & stems, drained
1/2 cup slivered almonds

TOPPING:

bread crumbs or crushed crackers
Parmesan cheese (to taste)

Sauté onions in butter on medium heat til translucent. Add cheese and soup slowly until cheese melts and sauce comes together. Add broccoli and cook on medium heat for 20 minutes stirring frequently. Drain and add mushrooms. Add almonds.

Place in a greased 13x9-inch casserole dish. Sprinkle top with desired amount of bread crumbs and Parmesan cheese.

Bake for 30 minutes at 350°F until hot and bubbly.

Submitted by: Crazy BZ