1 lb. broccoli florets, fresh or frozen
3 med. onions, quartered
4 tbsp. butter
2 tbsp. flour
2 oz. grated cheddar cheese
1/2 c. dry bread crumbs
1/2 tsp. salt
Pinch of pepper
3 oz. pkg. cream cheese
1 c. milk

Cook broccoli and onion in salt water until just tender. In a saucepan melt 2 tablespoons butter; add flour and make a paste. Add milk, stirring constantly, until thick and bubbly. Add salt, pepper, and cream cheese; stir until melted. Place drained broccoli and onion in 9 x 12 inch casserole.

Top with sauce and toss lightly to coat. Sprinkle with cheddar cheese. Place covered in refrigerator until cool or next day if desired. Heat oven to 350 degrees. Bake covered for 30 minutes and then uncover. Sprinkle with bread crumbs which have been tossed in remaining 2 tablespoons butter. Continue baking about 20-25 minutes until nice and bubbly. Serves 6.