2 (12 oz.) pkg. frozen white & wild rice
1 (10 oz.) pkg. broccoli, frozen in cheese sauce (May add another pkg. frozen plain broccoli)
2 tbsp. butter
1/3 c. chopped onion
2 1/2 oz. jar sliced mushrooms, drained
1 can cream of mushroom soup
1 tbsp. dry onion soup mix
1/4 c. slivered almonds

Cook frozen rice and broccoli just to thaw. Saute onion and mushrooms in butter until onion is soft. In medium casserole combine mushroom soup and 1 tablespoon dry onion soup mix. Add rice, broccoli, sauteed mushroom and onion. Top with slivered almonds. Bake 20-25 minutes at 350 degrees. May be prepared a day ahead. Serves 4-6.