1 head fresh broccoli (or two packages frozen)
1 can cream of mushroom soup
1 small can mushroom stems and pieces (if you use fresh mushrooms, they should be sautéed in butter until brown)
½ package of Kraft garlic cheese roll, cut in chunks
4 ounces sour cream
1 tablespoon dried onion flakes
2 tablespoons bread crumbs
Fresh grated Parmesan cheese to taste
Boil broccoli, drain, and place in buttered casserole dish. In a saucepan, cook cream of mushroom soup, mushrooms, sour cream, onion flakes, Kraft garlic cheese, and Parmesan cheese until cheese has completely melted. Pour over broccoli and mix gently. Season with salt and pepper.
Preheat oven to 350°. Just prior to placing casserole in oven, sprinkle generously with bread crumbs. Bake 25 to 30 minutes or until brown and bubbly.
Note: the dish freezes well.