Broccoli Oreganata

Ingredients

• 10 Cups of Broccoli Florets (about 2 heads)
• 1/2 Cup finely chopped Onions
• 6 Tablespoons butter
• 3 Tablepoons Dijon Mustard
• 3 Cloves of garlic, finely chopped
• 1 Cup grated Parmesan Cheese (1 used almost 2 cups)
• Salt and Pepper
• 1 Teaspoon Dried Oregano
• 1 Cup Breadcrumbs (I used seasoned)
• 1 Cup heavy cream (I used Fat-free half+half 1/2c)