A Shaw family favourite.
3 cloves garlic
1 large onion, chopped
1/4 cup butter
6-8 cups broccoli cut into bite size pieces
1 10 oz. tin of cream of mushroom soup
1 cup sharp, medium or mild cheddar cheese
1/2 lb. fresh mushrooms, sauted with the onions or 2 tins sliced mushrooms, drained
1/4 to 1/2 cup chopped almonds
1 cup buttered bread crumbs mixed with 1/4 cup chopped almonds
YIELD: 1 9 x 13 casserole
COURSE: Casseroles and One Pots
- Saute the onions, garlic and mushrooms. Put into a large bowl. Boil a large pot of water, add the broccoli bites and quickly return to boil. Immediately drain, rinse with cold water, shake off excess moisture. Add to onion mixture. Mix cheese and cream of mushroom soup. Fold into casserole mixture with the first amount of almonds.
- Top with almonds and buttered bread crumbs. Refrigerate until needed. The casserole can be made a day ahead. Bake at 350 degrees for 45 minutes.