Broccoli Casserole

I thought that I had lost this recipe for good, but recently found out by accident that I had submitted it to a church cookbook back in 1992. I don't remember where I got it before that. 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 tbsp butter
1 onion, chopped
1 clove garlic, minced
1 tin sliced mushrooms, drained
1 tin cream of mushroom or cream of chicken soup
1/2 cup Cheez Whiz
1/3 cup chopped almonds
5 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 and almonds and then the broccoli.
4. Spoon into greased 5 cup casserole dish and sprinkle with topping.
5. Bake at 350 F for 30 minutes, uncovered.

For a large group ( 12- 20 people) double the recipe and use a 9 X 13 pyrex dish.