2 tbsp. butter
1 med. onion, chopped
1 can mushroom soup
1 can cream of chicken soup
1 c. fresh French bread crumbs (lightly sauteed in 1 tsp. butter, season salt, dried parsley)
1 lg. head broccoli (cut into bite size pieces, steamed 4 minutes and drained)
2 oz. slivered almonds
1 (8 oz.) mild Mexican Cheez Whiz

Preheat oven to 350 degrees. Melt butter and saute onions. Stir in broccoli. Place in a greased 9 x 13 inch glass baking dish. Mix undiluted soups and Cheez Whiz spread evenly over broccoli. Melt 1 tablespoon butter in small pan. Stir in bread crumbs. Toss gently. Season and sprinkle over top of casserole. Top with almonds.

Bake at 350 degrees uncovered for 40 to 45 minutes or until bubbly and bread crumbs are nicely browned.