3 tbsp. butter
1/2 med. onion
2 tbsp. flour
1 1/2 c. milk
1/2 c. sour cream
4 c. hot cooked rice
1 lb. broccoli, trimmed and halved lengthwise
1 c. shredded cheddar cheese

In skillet melt the butter; add onion and saute until soft about 5 minutes. Blend in flour and cook. Gradually stir in milk and bring to a boil. Simmer until thickened and smooth. Remove from heat; blend in sour cream and stir mixture into rice.

Steam broccoli until tender. Layer half rice mixture in a buttered 2 quart baking dish. Arrange 1/2 the broccoli cut side down, along sides of casserole. Add second layer of remaining rice mixture. Arrange remaining broccoli as before on top. Sprinkle cheese over all. Cover tightly with aluminum foil. Heat oven to 350 degrees. Bake covered for 20 minutes, then uncover and bake until cheese is bubbling. (Do not over cook or rice will soak up to much moisture.)