Broccoli Casserole

• 2 packages (16 ounces each) frozen broccoli florets
• 1 can cream of mushroom soup
• 1 cup  lite sour cream
• 1-1/2 cups shredded sharp cheddar cheese, divided
• 1 can (6 ounces) french-fried onions, divided

Directions

• Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
• Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted.