2 (8 oz.) pkgs. frozen broccoli spears (or equivalent fresh broccoli)
1 can cream of mushroom soup
1/2 c. milk
1 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
Pinch of salt
2 c. diced cooked ham, chicken or turkey
1 can French fried onion rings
1 c. shredded Cheddar cheese

Microwave broccoli at High power just until tender, 6 to 8 minutes. Drain well.

Mix soup, milk, mustard, Worcestershire sauce and pepper in 4 cup measure until smooth. Microwave, covered with wax paper at High power until hot, 3 to 4 minutes. Stir twice during cooking.

Arrange broccoli spears crosswise in 12 x 8 inch baking dish, alternating heads and stems from one side of dish to the other. Arrange ham, chicken or turkey in even layer down center of dish, leaving broccoli heads uncovered. Top meat with half the onion rings in even layer. Sprinkle cheese evenly over onion rings. Pour soup mixture evenly over cheese.

Microwave casserole, covered with waxed paper, at High power just until broccoli is crisp-tender, 5 to 7 minutes; rotate dish 1/2 turn after about half of cooking time.

Sprinkle remaining onion rings evenly over top of casserole. Microwave, uncovered, at High power until hot throughout, 4 to 6 minutes; rotate dish 1/2 turn after about half of cooking time. (4 to 6 servings.)