1/2 stick butter
1/2 med. onion (chopped)
1 can cream of mushroom soup
1 bunch broccoli
1/2 can milk (use soup can for measuring)
1 (8 oz.) Velveeta cheese
1 c. cooked rice
Shredded Cheddar cheese (optional)

Saute onion in butter. Add broccoli and cook for 5 minutes.

Heat soup, milk and cheese in a separate pan until cheese is melted. Add rice.

Pour broccoli and onions into casserole dish and pour soup/cheese mixture over it. Sprinkle top with shredded Cheddar cheese (if desired). Bake (covered) at 350 for 30 minutes (until bubbly). Stir and serve.