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2 Tbsp. margarine
1 small onion, finely chopped
4 pkg. (10 oz. each) frozen
broccoli spears, cooked and
1/2 c. slivered almonds
2 (10 3/4 oz.) cans cream of
mushroom soup
1 (10 3/4 oz.) can cream of
chicken soup
8 oz. shredded cheese
1 c. fine dry bread crumbs

Preheat oven to 325 degrees. In small skillet, melt margarine.
Add onion and saute until tender but not browned. Transfer
onion to a medium bowl, stirring in cooked broccoli. Butter two
(1 1/2 quart) casserole dishes. Put half of broccoli mixture
in each buttered dish. In medium bowl, stir together soups,
almonds and cheese. Spoon evenly over broccoli mixture in each
dish. Sprinkle casseroles evenly with bread crumbs.
If preparing ahead, cover unbaked casseroles tightly
with foil. Freeze up to two months. To serve, bake, uncov-
ered, for 45 minutes to 1 hour (1 to 1 1/4 hours, if frozen) or
until heated through. Makes 2 casseroles, 6 to 8 servings.

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