1 10 3/4 ounce(s) can cream of mushroom soup, undiluted
1/4 cup(s) crumbled herb-seasoned bread crumbs
1 1/2 - 2 pound(s) fresh broccoli
1/4 cup(s) grated onion
1/3 cup(s) grated parmesan cheese
1 cup(s) light sour cream
Directions:
1. Steam broccoli until barely fork tender; rinse in cold water and drain well. Place well-drained broccoli in a flat 1 1/2-2 qt. casserole. Combine next 4 ingredients and spread over broccoli; top with seasoned bread crumbs. Bake in a preheated 350 oven for 30-35 min. or until broccoli is tender and crumbs are golden brown. Serves 6-8.
