1 (8 oz.) jar process cheese spread
2 (10 oz.) pkgs. frozen chopped broccoli
1/2 c. chopped onion
4 tbsp. butter
2 cans cream of chicken soup
1/2 c. milk
1/2 tsp. Worcestershire sauce
4 c. diced, cooked ham
2 c. uncooked pkg. precooked rice
1/2 c. rich round cracker crumbs

Soften cheese spread in the jar (lid removed) at low for 2 minutes. In 2 quart casserole cook broccoli, covered, at high for 15 minutes, stirring twice. Drain and set aside. In same casserole, combine onion and butter; cook, uncovered at High for 3 minutes until tender. Stir in cheese spread and then broccoli. Add remaining ingredients except crumbs and mix well. Turn into 2 (1 1/2 quart) casseroles. Cover tightly. Seal, label and freeze.

To cook frozen casserole; remove foil if used. Cook, covered at medium low for 30 minutes, stirring and giving dish half turn after 15 minutes. Cook, covered on high for 7 minutes or until hot, stirring once. Top with 1/4 cup of the crumbs.

Or cook unfrozen casserole at high for 8 minutes, stirring 3 times. Top with 1/4 cup of the crumbs. Makes 2 casseroles, 4 to 5 servings each.