Broccoli Casserole Amandine
|Margarine||2 Tablespoon (Fleischmann's)|
|Onion||1 Large, sliced|
|Garlic||3 Clove (15 gm), crushed|
|Mushrooms||3⁄4 Pound, sliced|
|Broccoli bunch||2 Large (Fresh, Good Sized)|
|Cream of mushroom soup||1 Can (10 oz), undiluted|
|Monosodium glutamate||1⁄2 Tablespoon|
|Grated cheddar cheese||1⁄4 Pound|
|Blanched slivered almonds||4 Ounce|
|Bread crumbs||1 Cup (16 tbs)|
Cook the broccoli in small amount of boiling water until tender crisp.
Meanwhile, in Fleischmann's Margarine in a large pot, saute the onions, garlic and mushrooms until onions are golden.
Add the soup and MSG.
Stir in some of the cheese and bread crumbs (saving some of each for the top).
Add the broccoli and stir in 2 oz. of the almonds.
Transfer the mixture to a casserole dish, sprinkle the remaining cheese, crumbs and almonds on top.
Cover the casserole and bake in 350° oven for 1/2 hour.