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

Can use 1 (16 ounce) can small whole onions, drained.

Put onions in a medium saucepan. Add small amount of boiling water. Season with salt. Bring to a 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 1/2 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.