A scrumptious broccoli casserole that's made with slivered almonds, garlic cheese and a couple cans of creamy soup.
2 oz, slivered
cream of mushroom soup
soup, cream of chicken
Cook broccoli in salted water until barely tender. Drain and place in baking dish. Sprinkle with almonds. Slice garlic cheese and combine in saucepan with soup. Heat through until cheese is melted and pour over broccoli.
Bake at 375℉ (190℃) until bubbly. Before serving, top with bread crumbs, cubed bread, whirled to crumbs in food processor or blender, then tossed in melted butter in skillet) and return to oven until crumbs are browned.