Creamy Broccoli-Cheddar Bake

• 8 cups small fresh broccoli florets
• 1 Tbsp. butter
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 can (284 mL/10 fl oz) cream of mushroom soup
• 1/2 cup milk
• 1 Tbsp. Lea & Perrins Worcestershire Sauce
• 1-1/2 cups Cracker Barrel Shredded Double Cheddar Cheese
• 1/4 cup slivered almonds, toasted

1. Heat oven to 350 degrees F.
2. Cook broccoli in boiling water 2 min.
3. ; drain well.
4. Meanwhile, melt butter in large skillet on medium heat.
5. Add onions; cook and stir 5 to 6 min.
6. or until crisp-tender.
7. Whisk in soup, milk and Worcestershire sauce.
8. Add 1 cup cheese; cook and stir 1 min.
9. or until melted.
10. Add broccoli and nuts to ingredients in skillet; mix lightly.
11. Pour into 1.5-L casserole dish; top with remaining cheese.
12. Bake 15 min.
13. or until hot and bubbly.

broccoli florets, butter, onion, milk, worcestershire sauce, cheddar cheese, slivered almonds

Taken from www.kraftrecipes.com/recipes/creamy-broccoli-cheddar-bake-123278.aspx (may not work)