Broccoli Almond Casserole

This recipe is originally from one of the Farm Journal cookbooks. It is a nice side dish for a special meal. The texture is almost like a souffle.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2 (10 ounce) packages  frozen chopped broccoli
• 1⁄4 cup  minced onion
• 1⁄4 cup butter
• 2  tablespoons flour
• 1⁄2 cup milk
• 1 (8 ounce) jar cheese spread
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  eggs, well beaten
• 1⁄2 cup  breadcrumbs
• 2  tablespoons  melted butter
• 1⁄4 cup  toasted  slivered almonds

Directions

1. Cook broccoli in boiling, salted water.
2. Drain thoroughly.
3. Cook onions in 1/4 cup butter till soft.
4. Blend in flour, then milk.
5. Cook, stirring constantly, till thickened.
6. Stir in cheese spread, salt and pepper until well blended. Remove from heat.
7. Add cheese mixture to eggs, a little at a time, stirring constantly.
8. Stir in broccoli and then place in a greased 1 1/2 quart casserole.
9. Toss crumbs with melted butter and then sprinkle on top.
10. Top with almonds.
11. Bake at 325°F for 40 to 45 minutes or till set.
12. Note: I find it works better to add the crumbs and nuts about midway through the baking to avoid over browning.