Creamy Parmesan Broccoli

This recipe is from a cookbook that I bought "Pillsbury Bake-off Cookbook from Mildred D'Elia who entered the Pillsbury bake off in 2000.

1 lb frozen broccoli spears or 4 cups frozen broccoli florets
2 tablespoons olive oil
3/4 cup grated Parmesan cheese
8 medium green onions, chopped, (1/2 cup)
1/2 cup sour cream
1/4 cup mayonnaise or salad dressing
2 tablespoons milk
1/8 teaspoon pepper
1/4 cup pine nuts or chopped walnuts (toasted)

1. Heat oven to 350 degree. Cook broccoli as directed on package; drain. Place in ungreased 12 x 8 inch (2 quart) baking dish or 2 quart casserole.   Drizzle with oil. Sprinkle with 1/4 cup of the cheese; toss to coat.
2. In medium bowl, mix remaining 1/2 cup cheese and remaining ingredients except pine nuts. Spoon over broccoli.
3. Bake 18 to 20 minutes or until sauce begins to bubble and brown. Sprinkle with pine nuts.