2 tbsp. butter
1 sm. onion, chopped fine
4 (10 oz.) pkgs. frozen broccoli spears, cooked and drained
2 (10 3/4 oz.) cans cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. slivered almonds
2 c. shredded Cheddar cheese (8 oz.)
1 c. fine dry bread crumbs

In a small skillet, melt butter; add onion and saute until tender but not browned. Transfer onion to a medium bowl; stir in cooked broccoli. Butter 2 (1 1/2 quart) casserole dishes. Put 1/2 of broccoli mixture into each of the buttered dishes.

In a medium bowl, stir together soups, almonds and cheese; spoon evenly over broccoli mixture in each dish. Sprinkle casseroles evenly with bread crumbs. If prepared ahead, cover unbaked casseroles tightly with foil; freeze up to 2 months. To serve, bake at 325 degrees uncovered for 45 minutes to 1 hour, (1 to 1 1/4 hours if frozen) or until heated through. Makes 2 casseroles each. 6 to 8 servings.