Broccoli Casserole

I thought I lost this recipe until I found out I had submitted it to a church cookbook years ago.  It is an old recipe, recognizable by the kind of cheese it calls for, but it's an easy fix. This vegetable dish is a good one to prepare ahead in the day and put into the oven half hour before eating. Very nice for those large family dinners when you don't want an extra pot on the stove, or more last minute work.

Ingredients:

• 2 - 4 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
•  tin sliced mushrooms, drained ( I like to use fresh, sliced)
• 1 tin cream of mushroom or cream of chicken soup
• 1/2 cup Cheez Whiz 
• 1/3 cup chopped almonds
• 5 - 6 cups broccoli, bite size pieces

topping:

• 1/2 cup breadcrumbs
• 1/2 cup almonds

Method:

1. Place broccoli in boiling water and cook or steam for a few minutes, until just partly done. Drain and set aside.
2. In large frying pan, saute onion, garlic and mushrooms in butter until soft.
3. Stir in the soup, cheese (2 cups grated cheddar, if you like) and almonds and then the broccoli.
4. Spoon into greased 6 cup casserole dish and sprinkle with topping.
5. Bake at 350° F for 30 minutes, uncovered. Serves 10 - 12

For a large group ( 12- 20 people) double the recipe and use a 9x13 pyrex dish.