Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk 10 oz size, broccoli spears 1 cn Cream of mushroom soup
-frozen 1 cn Cream of chicken soup
1 pk 2 oz., slivered almonds Buttered bread crumbs
1 Stick garlic cheese

Cook broccoli in salted water until barely tender. Drain and place in
baking dish. Sprinkle with almonds. Slice garlic cheese and combine in
saucepan with soup. Heat through until cheese is melted and pour over
broccoli. Bake at 375 degrees until bubbly.

Before serving, top with bread crumbs, cubed bread, whirled to
crumbs in food processor or blender, then tossed in melted butter in
skillet) and return to oven until crumbs are browned.

**This recipe is from Liza Ashley, long time cook at the Governor's
Mansion in Little Rock, Arkansas. Ashley was in charge of the kitchen
for over thirty years until her retirement in 1990. She writes in
her book "Thirty years at the Mansion" that this is one of The
Clinton's favorites.

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