-
1
Preheat oven to 350 F.
-
2
Steam the broccoli for about 7 minutes using your favorite steaming method. Once broccoli is a nice bright green color, remove it from the steamer and chuck it into a bowl of ice water! This is known as blanching the broccoli and is done to preserve the nice green color and to maintain a crisp texture. Otherwise, that bright green gets dull and that crispy crunch turns to mush. And no one likes mushy broccoli (though I'm sure some do)!
-
3
While the broccoli is steaming, take a nice big pot and cook the onions with the oil on medium low heat to soften them up.
-
4
After about 5 minutes (once you've had a chance to throw the broccoli into that ice water), add the soups, sour cream, and about 1/4 of the cheddar cheese into the pot with the onions. Cook, covered, on medium heat for about 10 minutes.
-
5
Drain the broccoli and mix it into the pot on the stove. Mix in the sliced almonds as well.
-
6
Pour the mixture into a baking dish (I used a 1.5 quart round casserole dish) and top with remaining cheddar cheese. Cover the dish with a sheet of foil. Place in the oven and bake for about 25 minutes.
-
7
Remove casserole dish from the oven, remove foil and top with the french-fried onions. Place it back in the oven for 5-10 minutes, until the top is golden brown. Remove from oven.
-
8
Admire that piping hot bowl of broccoli goodness. Spoon onto plates, and eat up! You might just like it more than the main dish!
