3 tbsp. butter
1 1/2 med. yellow onion, finely chopped
2 tbsp. all-purpose flour
1 1/2 c. milk
1 1/2 c. sour cream
4 c. hot, cooked wild rice, white rice or a mixture of the two
1 1/2 tsp. salt, or to taste
1 1/2 tsp. black pepper
1 lb. broccoli, trimmed and halved lengthwise (1 sm. bunch)
1 c. shredded Cheddar cheese (4 oz.)
6 slices bacon, cooked, drained and crumbled

In a heavy 10 inch skillet, over moderate heat, melt the butter. Add onion and saute, stirring occasionally, until soft (5 minutes). Blend in the flour and cook, stirring, 2 minutes. Gradually stir in the milk and bring to a boil, then reduce heat to low. Simmer, stirring 3 to 4 minutes or until thickened and smooth.

Remove from heat, blend in sour cream and stir mixture into the rice, stir in salt and pepper. Steam broccoli until just tender, about 4 minutes. Refresh under cold water and pat dry. Layer half the rice mixture in a buttered, 2 quart baking dish. Arrange 1/2 the broccoli, cut side down, florets pointing toward the edge, along sides of casserole; add second layer of remaining mixture (rice mixture) and remaining broccoli, as before. On top, sprinkle cheese and bacon over all. Cover tightly with aluminum foil.

Heat oven to 350 degrees. Bake, covered, 20 minutes; then uncover and bake until cheese is bubbling - 10 minutes longer.

(Do not overcook or rice will soak up too much moisture.) Serve or cook now and serve later.