Ingredients
- 1 large onion, chopped fine
- 1 small can mushrooms, drained
- 8 ozs. garlic and herb cheese, cut in pieces
- 2 cans condensed cream of mushroom soup (do not dilute)
- 3 (10 oz.) boxes frozen chopped broccoli, thawed
- 1 cup almonds, sliced
- 1 teaspoon Accent
- 1 stick butter
Directions
saute onions in butter until soft. Add broccoli and soup and cook until tender. Add Accent, mushrooms and cheese. Stir until cheese melts. Add almonds and place in 2 quart casserole. Bake at 350° 30 minutes or until hot and bubbly. Stir occasionally. Serve with raw vegetables, crackers or bugles.
