Broccoli Casserole - cooking recipe

Ingredients

2 frozen broccoli spears (boxes or 1 large bag)
cream of mushroom soup
1/2 to 1 stick butter
Pepperidge Farm herb seasoned stuffing crumbs
sour cream

Preparation

Mix 1 can cream of mushroom soup with a little more than 1/2 pt. sour cream.
Bring to a boil.
Cook and chop broccoli spears; put in quart casserole, pour soup mixture over mix and let set in refrigerator overnight.
Melt butter and mix in stuffing crumbs until coated with butter.
Put on top of broccoli and bake at 325\u00b0 to 350\u00b0 for 45 minutes, or until brown, uncovered.
Makes 6 to 8 servings.