3 med. sweet Spanish onions
1 c. water
1/2 tsp. salt
2 pkgs. (10 1/2 oz.) frozen chopped broccoli, thawed
1 can (10 1/2 oz.) condensed cream of chicken soup
1/2 c. milk
1 pkg. (8 oz.) cream cheese, cut into cubes
1/2 c. parmesan cheese
1 c. fresh bread cubes

Peel and cut onions into wedges. Bring onion to boil in salted water, simmer for 5 minutes. Stir in thawed broccoli and simmer 3 to 5 minutes longer. Drain vegetables and place in buttered 1 1/2 quart casserole. Heat soup, milk and cream cheese over medium heat, stirring until cheese melts. Pour over vegetables in casserole and sprinkle with cheese. Toss crumbs with melted butter and spoon over casserole, bake in 350 degree oven for 30 minutes. Makes 6 to 8 servings.