Broccoli Mushroom Casserole

1/2 stick butter
1 cup chopped onions
1 clove garlic minced (or 1 tsp. chopped garlic in jar)
2 8 oz. pkgs. chopped frozen broccoli
2 cans garlic mushroom soup
2 7 oz. cans sliced mushrooms, drained
12 oz. sharp chedder cheese, grated
1/2 cup seasoned bread crumbs
1/2 cup slivered almonds (optional)

Saute’ onions and garlic in butter.  Add frozen broccoli.  Cover and cook until thawed.  Add mushrooms, mushroom soup and cheese.  Cook slowly until cheese melts.  Pour into greased casserole.  Sprinkle with bead crumbs and almonds.
Bake in 350 degree oven for 30 minutes.
Serves 10.