1 lb. sm. white boiling onions, peeled
Salt
1 (10 oz.) pkg. frozen cut broccoli
4 tbsp. coarsely chopped blanched almonds, divided
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 c. milk
3/4 tsp. dry mustard
1/8 tsp. pepper
1/4 tsp. dried tarragon leaves, crumbled
1 (3 oz.) pkg. cream cheese, softened
1/2 c. shredded sharp Cheddar cheese

Put onions in medium saucepan. Add small amount of boiling water. Season with salt. Bring to boil. Cover and simmer for 15 minutes or until onions are tender. Drain and put in shallow 1-quart baking dish. Cook broccoli as directed on package label. Drain; put in baking dish with 2 tablespoons almonds. In small saucepan, melt butter. Blend in flour. Off heat, stir in milk. Put over low heat. Cook, stirring until thickened. Add 1 teaspoon salt, mustard, pepper and tarragon. Blend in cream cheese. Pour sauce over vegetables in casserole. Sprinkle with remaining almonds and Cheddar cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly.