Preheat oven to 350 degrees.  In a large pot, bring 8 – 10 cups of water to a boil and add pasta.  Cook until slightly tender, not yet al dente.

While waiting for the water to boil, heat olive oil in a skillet.   Add onions and garlic, stirring until onions are clear.  Add cream of mushroom soup, continue stirring and then add milk.  Toss in the cheese slowly, adding as it melts.  Keep the temp on low and continue to stir.

In the meantime, snip the broccoli florets off, leaving no more than one inch of stalk to each.  Throw into a pot, add 1/2 inch of water, cover and steam on high for a few minutes.  Make sure to remove it from the heat while the broccoli is still slightly firm and bright green.  Drain.

(If you prefer to use the peas, mix them into the cheese sauce while still frozen, just before you pour it on the pasta).

Drain par-boiled pasta and put it into a 2 litre casserole dish and add the cheese sauce on top.  Make sure that all the pasta is covered.  Put it into the oven and bake for 30 – 40 minutes at 350 degrees.

Remove it, stand the individual broccoli florets in it randomly, like little trees.  Let sit for five minutes and then serve (serves 8).