½ stick butter 1 large white onion, finely chopped ½ cup finely chopped celery 2 TBS parsley 4 packages broccoli flowerets 2 cups cream of mushroom soup 2 packages Jalapeno or Mexican cheese 1 small can mushroom stems and pieces ½...

• ½ stick butter
• 1 large white onion, finely chopped
• ½ cup finely chopped celery
• 2 TBS parsley
• 4 packages broccoli flowerets
• 2 cups cream of mushroom soup
• 2 packages Jalapeno or Mexican cheese
• 1 small can mushroom stems and pieces
• ½ cup slivered almonds in all
• ½ cup seasoned bread crumbs
• 6 pats of butter

1. Sauté onion and celery in butter until onion is wilted, about 8 minutes; add parsley
2. Rinse broccoli and place in large covered microwavable bowl with ½ cup of water; microwave on high about 7 minutes, not overcooking; remove and drain
3. Add broccoli along with soups, cheese, and mushrooms to onion mixture
4. Add about ¾ of the almonds
5. Place ingredients into large casserole dish, sprinkle with bread crumbs and top with remaining almonds
6. Bake at 350? for 20-25 minutes until bubbling

Serves 6-8