Broccoli Cheese Casserole

1/2 cup chopped onion
1/2 cup melted butter, divided
1 can (10 1/2 ounces) cream of mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 roll (6 ounces) garlic cheese, chopped
salt and pepper to taste
1/4 cup slivered almonds
2 packages (10 ounces each, or about 3 cups total) frozen chopped broccoli
2 cups herb-seasoned stuffing mix

In a heavy skillet, saut� onion in 1/4 cup butter until onion is tender. Combine cooked onion, soup, mushrooms, chopped garlic cheese, salt, pepper, almonds, and broccoli; mix well.

Spoon broccoli cheese casserole mixture into a lightly buttered 2-quart casserole. Combine stuffing mix and 1/4 cup melted butter; spoon over broccoli casserole.

Bake at 350� for 30 minutes.

Serves 6.

AUTHOR: Chyrel