Broccoli-Peanut Casserole

• 2 (10 oz.) pkg. frozen broccoli spears
• 1 large onion, chopped
• 1/2 stick margarine
• 2 tsp. salt
• 2 cans cream of mushroom soup
• 1 1/2 c. shredded Cheddar cheese
• 1/2 tsp. garlic salt
• 1 tsp. Accent flavor enhancer
• 1 c. chopped peanuts, divided
• 1 (4 oz.) jar mushrooms (sliced, pieces or stems)

1. Combine broccoli, onion, margarine, salt and a small amount of water in a pan. Bring to a boil; cover and cook 6 to 8 minutes or just until broccoli is fork-tender. Drain.
2. Combine the broccoli and onion with 2 cans of soup, 1 cup cheese, garlic salt, Accent, 1/2 cup peanuts and the mushrooms.
3. Pour into greased 2-quart casserole. Sprinkle with extra cheese, cracker crumbs and remaining 1/2 cup peanuts. Bake at 300u0b0 for 30 minutes.
4. Serves 6 to 8.

frozen broccoli spears, onion, margarine, salt, cream of mushroom soup, cheddar cheese, garlic salt, accent flavor, peanuts, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957877 (may not work)