"It is a simple side dish (different than most broccoli casseroles) that goes with anything; roasted chicken is a favorite of ours.
If there are leftovers, it stores well in the refrig and sometimes even better than the first bake.
I think it may be a little more healthier with no grated cheeses and no rice carbs, but very well flavored. It is a favorite of mine and always asked to be brought to covered dish luncheons and it is a favorite at home also."
I first steam the broccoli until tender (NOT MUSHY). While this is steaming, I take my softened cream cheese and cream of mushroom soup and mix together until smooth. When broccoli is ready, put it into a casserole dish, chop coarsely (or of your choosing). Stir in your soup/cheese mixture until all broccoli and and mixture are married. Sprinkle the casserole with the bread crumbs evenly. Bake at 350 degrees for 20-30 minutes or until the soup mixture is boiling up around the sides of the dish. Remove and enjoy.