|Onion||1 Medium, chopped|
|Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Frozen broccoli||10 Ounce (1 Package)|
|Garlic salt||1 Pinch|
|Extra sharp cheddar cheese||8 Ounce, cut in small pieces|
|Cream of mushroom soup||1 Can (10 oz)|
|Sliced mushrooms||8 Ounce, drained (Two 4 Ounce Jars)|
|Slivered almonds||3 Ounce, slivered (One Package)|
|Buttered bread crumbs||6|
Saute the onion in the margarine in a large skillet over medium-low heat until onion is tender.
Add the broccoli to the onion mixture; cook slowly until thawed, stirring occasionally.
Stir in the salt, pepper and garlic salt.
Add the cheese and cream of mushroom soup, cooking and stirring until blended.
Stir in the mushrooms and almonds.
Place the broccoli mixture in a greased 9xl3inch baking dish.
Top with buttered bread crumbs.
Bake, uncovered, at 350 degrees for 30 to 45 minutes or until lightly browned and bubbly.