Broccoli Casserole

Felicia Labozetta brings this to the family gatherings.  It's one of those dishes where - when there are leftovers, everyone if volunteering to take some home.

2 20-ounce bags frozen broccoli cuts
1 clove minces garlic
1/2 cup sour cream
1 cup French's French Fried Onions
1 8-ounce stick sharp cheddar cheese, grated
1 medium onion, finely minced
1 can Campbell's Cream of Mushroom soup
1 stick butter or margarine
1 cup Pepperidge Farm or other stuffing mix (not stove top)
ground thyme

Cook broccoli until tender.   Drain well set aside.   Spray 2 2-1/2 quart covered casserole dish with Pam.   Preheat oven to 350°F.   In a large sauce pan melt 2 tablespoons of butter.   Add minced onion and garlic.   Saute until golden.   Add soup and stir until metled.   Add about 3/4 of the shredded cheese, stirring constantly until evenly melted.   Mix with broccoli and pour into prepared dish.   Melt the remaining butter.   Add stuffing mix and french fried onions.   Add ground thyme to taste.  Mix well.   Put remaining cheddar cheese on top of the broccoli.   Evenly spoon stuffing/onion mixture over top. Cover.   Bake for 15 minutes covered.   Remove cover and bake an additional 15 minutes.