2 (16 oz.) pkgs. frozen broccoli florets
1 (10 ¾ oz.) can cream of mushroom soup, undiluted
1 ½ c. shredded sharp cheddar cheese, divided
1 (6 oz.) can French fried onions, divided
1 c. sour cream
Cook broccoli to package directions; drain well. In large saucepan, mix soup, sour cream, 1 c. cheese and 1 ¼ c. onions. Cook until heated through. Stir in broccoli. Pour into greased 2-quart baking dish. Bake uncovered at 325° for 30 minutes or until bubbly. Sprinkle with remaining cheese and onion. Bake 10-15 minutes longer, until cheese melts. Yields 6-8 servings.