Ingredients

10 oz. pkg. frozen chopped broccoli, thawed and drained
1/4 C. chopped onion
1/2 tsp. garlic salt
2 Tbsp. butter or margarine
1 can condensed cream of mushroom soup
1 C. grated Swiss cheese
1 C. milk
8 oz. Vermicelli, uncooked

Cooking Instructions

Sauté broccoli with onion and garlic salt in butter or margarine in a large skillet until tender, but not brown. Add soup, cheese and milk. Heat and stir until cheese melts. Cook Vermicelli according to package directions: drain. Lightly toss Vermicelli with cheese and broccoli sauce. Serves 4 to 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)