2 packages (10 ounces each) frozen cut broccoli or broccoli spears
1 can (10 3/4 ounces) creamy chicken mushroom soup
1 carton (8 ounces) sour cream
1 cup (4 ounces) shredded Wisconsin medium cheddar cheese
2 tablespoons chopped onion
3 slices white bread
2 tablespoons butter, melted
Cook broccoli according to package directions; drain. Arrange broccoli in a 10 x 6 x 2 inch baking dish. In a medium mixing bowl combine soup, sour cream, cheddar, and chopped onion. Spoon over the broccoli.
Cut bread into 1 inch cubes. In a small bowl, combine bread cubes and butter; toss to coat. Sprinkle over soup mixture in baking dish. Bake at 350° F for 20 to 25 minutes or until heated through.
Microwave Directions: Place broccoli in a 10x6x2 inch baking dish. Cover and microwave on high for 4 to 5 minutes; stir cut broccoli or rearrange spears. Add onion; microwave, covered, on high for 5 to 7 minutes or until vegetables are tender. Drain. Combine soup, sour cream, and cheese; spoon over broccoli. Microwave, uncovered, on high for 8 minutes, turning once. Sprinkle with 1 cup plain croutons. Microwave, uncovered, on high 1 to 2 minutes more or until heated through.