Better than Cheddars broccoli casserole

• 1 1/2 cup cooked rice
• 1/2 tsp salt
• 2 stick margarine; divided
• 1/2 cup chopped onion
• 1 lb broccoli florets
• 1 can cheddar cheese soup (Campbell)
• 1 lb cubed velveeta
• 1/2 cup to 1 cup sharp cheddar cheese
• 1 sleeve of Ritz crackers

1. Put 2 cups of cold water, 1 cup of long grain rice (not Minute rice) and 1/2 teaspoon salt into a small pan and bring to a boil.
2. Fluff with fork and pour into a large bowl.
3. If you have more than 1 1 /2 cups rice, put it all in anyway.
4. Cut broccoli into smaller florets and blanch in boiling water, then into cold water.
5. Drain and add to large bowl.
6. (Using frozen already cut broccoli is fine just be sure to follow cooking directions)
7. Saute onion in 1 stick of margarine until translucent and tender.
8. Add to bowl and return pan to heat.
9. Cube Velveeta into large chunks.
10. Melt 1 stick of butter in pan and add Velveeta chunks and sharp cheddar, stirring often.
11. It will stick and burn to the bottom of the pan if not closely watched!
12. Pour melted cheese mixture over ingredients in large bowl.
13. Add canned soup to the bowl.
14. Break apart Ritz crackers into larger pieces.
15. Add them to the large bowl of ingredients and mix well,
16. Pour into a greased 13 x 9 dish.
17. Bake at 350F for one hour, stirring halfway through baking.

rice, salt, margarine, onion, broccoli florets, cheddar cheese soup, velveeta, cheddar cheese, crackers

Taken from cookpad.com/us/recipes/359501-better-than-cheddars-broccoli-casserole (may not work)