2 tbsp. butter
1 c. chicken broth
3 c. wedged Vadalia onions (parboiled)
1/2 c. slivered almonds or mushrooms
1/2 tsp. salt
1 c. bread crumbs
2 tbsp. flour
1 can evaporated milk
1/2 tsp. pepper
1/2 c. grated cheese

Melt butter, stir in flour, then all the broth and milk. Stir constantly until mixture begins to thicken and is smooth. Add drained onions, almonds and seasoning. Pour into buttered 1 1/2 quart casserole. Cover with crumbs and cheese. Bake at 375 degrees for 30 minutes.