Baked Broccoli Cheese Casserole

I made this recipe using freshly picked from the garden
bright green brocoli, I wash the brocoli by soaking them
in a big old pot off cold water for 10 minutes to de-bug them.
It was tasty, but I think the frozen broccoli works good too.

Ingredients:
1/2 cup chopped onion
1/2 cup melted butter, divided
1 can (10 1/2 ounces) cream of mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 roll (6 ounces) garlic cheese, chopped
salt and pepper to taste
1/4 cup slivered almonds
2 packages (10 ounces each,
or about 3 cups total) frozen chopped broccoli
2 cups herb-seasoned stuffing mix

Directions:
In a heavy skillet, sauté onion in
1/4 cup butter until onion is tender.
Combine cooked onion, soup, mushrooms,
chopped garlic cheese, salt, pepper,
almonds, and broccoli; mix well.
Spoon broccoli cheese casserole mixture
into a lightly buttered 2-quart casserole.
Combine stuffing mix and 1/4 cup melted butter;
spoon over broccoli casserole.
Bake at 350 degrees F. for 30 minutes.