1 stick butter
1 lg. onion, chopped
1 can golden mushroom soup
1/2 roll garlic cheese
1 can (4 oz.) mushrooms, stems and pieces
2 pkgs. chopped broccoli
1/2 pkg. Pepperidge Farm stuffing mix
1/2 c. nuts - pecans

Melt butter. Saute onions. Add mushrooms, soup and cheese. Heat until a sauce forms.

Cook broccoli and drain. Sprinkle 1/2 of the 1/2 package stuffing in bottom of 2 quart long casserole. Add drained broccoli. Pour sauce over broccoli and top with remainder of crumbs and nuts. Can be made ahead. bake until it bubbles, 325 degrees.