1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup sour cream 1-1/2 cups shredded sharp cheddar cheese, divided 1 can (6 ounces) french-fried onions, divided 2 packages (16 ounces each) frozen broccoli florets, thawed

Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish. Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.