2 pkgs. frozen chopped broccoli, cooked and drained
2 sticks butter
1 lg. onion, chopped
2 cans of cream of mushroom soup
8 oz. mushroom pieces
Slivered almonds (3 pkgs.)
Velveeta Mexican Cheese
Salt & pepper to taste

Saute onions in butter. Add remaining ingredients and stir often to prevent scorching.