1/4 c. butter
1/2 lg. onion, chopped
2 pkgs. fresh broccoli, chopped
1 (8 oz.) can lg. mushroom buttons, reserve liquid
1 (10 3/4 oz.) can mushroom soup
1 (8 oz.) roll garlic cheese
1/4 c. chopped almonds
1/4 c. butter
1 tsp. garlic powder
1/2 c. bread crumbs
Paprika

In a deep heavy skillet, melt 1/4 cup butter over medium heat. Add the onion and saute until soft. Add the broccoli and mushrooms and saute until the broccoli is limp. Stir in the soup, mushroom liquid, and cheese, stirring, until the cheese is melted. Pour the mixture into a large buttered casserole and scatter the almonds on top. In a small saucepan, melt 1/4 cup butter over low heat. Add the garlic powder and bread crumbs and blend until the crumbs are moist. Top the casserole with the bread crumb mixture; sprinkle with paprika and bake at 300 degrees for 1 hour. Serves 8.

Dried herbs are more concentrated than fresh herbs. If a recipe calls for dried herbs and you prefer fresh ones, double the amount indicated.