Wild Rice Cheddar Broccoli Bake

• 14 cup butter or 14 cup margarine
• 14 cup all-purpose flour
• 14 teaspoon salt
• 14 teaspoon white pepper
• 2 cups milk
• 1 cup Sargento. ChefStyle Cheddar Cheese, Shredded (4 oz.)
• 3 cups wild rice, cooked (prepare in advance and refrigerate)
• 1 (16 ounce) package frozen broccoli with red peppers, thawed
• 14 cup onion, chopped
• 14 cup dry breadcrumbs
• 1 tablespoon butter or 1 tablespoon margarine

1. In large saucepan, melt butter; add flour, salt and pepper.
2. Cook, stirring until mixture bubbles.
3. Add milk, stirring constantly, until mixture comes to a boil and thickens.
4. Boil 1 to 2 minutes.
5. Remove from heat.
6. Stir in cheese until melted.
7. Combine cooked wild rice, broccoli, onion and cheese sauce.
8. Turn into lightly greased 2-qt.
9. casserole.
10. In small bowl, combine bread crumbs and butter; sprinkle over top.
11. Bake at 3500F 30 to 35 minutes, or until hot and bubbly.
12. Note: Wild rice can be cooked a day or more in advance and refrigerated.

butter, flour, salt, white pepper, milk, sargento, wild rice, red peppers, onion, breadcrumbs, butter

Taken from www.food.com/recipe/wild-rice-cheddar-broccoli-bake-3380 (may not work)