1 lb. fresh broccoli
2 c. frozen small whole onions
2 tbsp. butter
2 tbsp. all purpose flour
1/4 tsp. salt
Dash pepper
1 c. milk
1 (3 oz.) pkg. cream cheese
1/2 c. shredded American cheese
2 tbsp. butter, melted
1 c. soft bread crumbs (1 1/2 slices bread)

Slit fresh broccoli spears lengthwise; cut into 1 inch pieces. Steam until tender. Cook frozen onions in boiling salted water until tender; drain.

In saucepan, melt 2 tbsp. butter, blend in the flour, salt and pepper. Add milk; cook and stir until mixture is thickened and bubbly. Reduce heat blend in cream cheese until smooth. Place broccoli and onions in a 1 1/2 quart casserole. Pour sauce over; mix lightly. Top with shredded cheese.

Pour the remaining 2 tbsp. melted butter over the soft bread crumbs in a bowl; toss crumbs with butter. Sprinkle buttered crumbs on top casserole. Bake casserole in 350 degree oven about 40 to 45 minutes or until heated through. Yield: 6 servings.