2 (10 oz.) pkgs. frozen cut broccoli
2 c. frozen whole sm. onions
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Dash pepper
3/4 c. milk
1 (3 oz.) pkg. cream cheese, cut up
1/3 c. dry white wine
Toasted sliced almonds

Cook broccoli and onions in boiling salted water until tender, about 10 minutes; drain.

In saucepan melt butter, blend in flour, salt and a dash of pepper. Add milk and stir until bubbly. Blend in cream cheese until smooth. Remove from heat, stir in wine and then fold in vegetables.

Turn into a 1 1/2 quart casserole. Bake uncovered in 350 degree oven for 30-35 minutes. Sprinkle almonds on top. 6-8 servings.