2 tbsp. butter
1 sm. onion, finely chopped
4 (10 oz.) pkg. frozen broccoli spears, cooked and drained or 3 lb. fresh
2 cans cream of mushroom soup
1 can cream of chicken soup
1/2 c. slivered almonds
2 c. shredded cheddar cheese
1 c. fine dry bread crumbs

Preheat oven to 325 degrees. Saute onion in butter until tender but not browned. In medium bowl, combine onion with broccoli. Butter two 1 1/2 quart casseroles. Put 1/2 of broccoli mixture in each.

In a medium bowl, stir together soups, almond and cheese; spoon evenly over broccoli mixture. Sprinkle with bread crumbs.

If freezing, cover casseroles tightly with foil. Freeze up to 2 months. To serve, bake uncovered 45-60 minutes (if frozen bake 60-75 minutes). Makes 8 servings per casserole.