Broccoli Almond Casserole

This is a family favorite that MUST be at every kind of 'roast' something dinner. It is very rich tasting and what we all consider comfort food. I'm not sure where this originated from, just very thankful to have it. You can use 7oz cheez whiz in place of the shredded cheddar, but I don't like it as much. You can also omit the cheese entirely if you want. I once did that by accident and it tasted just fine.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup butter, divided
• 1  minced garlic clove
• 1  large  white onion, finely chopped
• 4  cups broccoli florets
• 1 (10 ounce) can  condensed cream of mushroom soup
• 2  cups  shredded cheddar cheese
• 1  cup mushroom, chopped
• 1⁄2 cup milk or 1⁄2 cup water
• 1⁄2 cup  sliced almonds, divided
• 4  slices  day old  bread, torn into pieces

Directions

1. Cook broccoli until tender. Drain.
2. Melt 1/4 c butter in medium saucepan and saute onions and garlic in the butter. Add the mushrooms, 1/4 c sliced almonds, soup and cheese. Stir until hot and cheese is melted.
3. In a large casserole dish stir together the broccoli and soup mixture.
4. Melt remaining 1/4 c butter and toss with the bread pieces and remaining 1/4 c sliced almonds. Top the casserole with this mixture.
5. Bake at 350 for 30 minute.