Broccoli Cheese Casserole

• 1 cup Rice (I Prefer Short Grain Brown)
• 1/2 cups Unsalted Butter
• 1/4 cups Finely Chopped Onion
• 20 ounces, weight Chopped, Cooked Broccoli
• 1 jar (small 8 Oz. Jar) Cheese Whiz
• 13 cups Liquid From Broccoli Or Water
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• French Fried Onions Or Crushed Wheat Thins To Cover Casserole

1. Preheat oven to 350 degrees.
2. Cook rice as directed by the package.
3. If using a package of frozen broccoli, thaw the broccoli.
4. In a separate pan, melt butter and cook onion in it until tender.
5. Add thawed broccoli, cook until very warm.
6. In a large pot, combine cooked broccoli, cooked rice, Cheez Whiz, cooking liquid, and cream of mushroom soup.
7. Mix together until simmering.
8. Pour into a casserole dish and bake for 25 minutes.
9. (If using Wheat Thins to top casserole, blend 2 handfuls in a food processor or pound until crushed in a Ziploc bag.)
10. Remove casserole after 25 minutes and top with your choice of French fried onions or crushed Wheat Thins (chopped nuts, crushed Triscuits, etc.
11. also work).
12. Bake for another 5 minutes.

rice, butter, onion, broccoli, liquid, cream of mushroom soup, onions

Taken from tastykitchen.com/recipes/main-courses/broccoli-cheese-casserole-2/ (may not work)