Broccoli Rice Casserole

• 6 cups converted long grain rice (ie Uncle Ben's)
• 3 quarts cold water
• 2 tbl butter
• 2 cups diced yellow onion
• 1 cup cold water
• 6 broccoli crowns, chopped
• 2 pounds Velveeta, cut in 3/4" cubes
• 1 pound sliced water chestnuts
• 1 pound sliced fresh mushrooms
• 2-1/2 cups cream of mushroom soup, un-diluted

1. Cook the rice and set it aside. Preheat the oven to 350F
2. In a large (twelve-inch minimum, fourteen-inch is better) skillet, melt the butter and saute the onion until it's wilted and beginning to brown. Add the water and broccoli to the skillet and cook over a medium flame, stirring it occasionally, until the broccoli is slightly softened - about five minutes.
3. Remove the broccoli-onion mixture from the heat and mix in the cheese, water chestnuts, mushrooms, soup and the cooked rice. Pour carefully into a large-ish casserole (two large-ish casseroles might be better, considering how much food this is) and bake for about 25 minutes.
4. Stir and bake 25 minutes longer.
5. Makes 10 BIG servings.

long grain rice, cold water, butter, yellow onion, cold water, broccoli crowns, cubes, water, mushrooms, cream of mushroom soup

Taken from www.epicurious.com/recipes/member/views/broccoli-rice-casserole-50061973 (may not work)