1 lb. fresh broccoli or 2 (10 oz.) pkgs. frozen cut broccoli
2 c. frozen whole sm. onions or 3 med. onions, quartered
4 tbsp. butter
2 tbsp. all purpose flour
1 c. milk
1 (3 oz.) pkg. cream cheese
2 oz. sharp process American cheese, shredded (1/2 c.)
1 c. soft bread crumbs

Advance Preparation: Slit fresh broccoli spears lengthwise; cut into 1" pieces. Cook in boiling, salted water until tender. (Or cook frozen broccoli according to package directions.) Drain. Cook onions in boiling, salted water until tender; drain.

In saucepan, melt 2 tablespoons of the butter; blend in flour, 1/4 teaspoon salt, and dash of pepper. Add milk; cook and stir until thick and bubbly. Reduce heat; blend in cream cheese until smooth. Place vegetables in a 1 1/2 quart casserole. Pour sauce over; mix lightly. Top with process cheese; cover and chill. Melt remaining butter; toss with crumbs. Cover; chill.

Before Serving: Bake casserole, covered, at 350 degrees for 30 minutes. Sprinkle crumbs around edge; bake, uncovered, until heated through, about 30 minutes more. Serves 6.