1/2 stick butter
1 med. onion, chopped
6 oz. evaporated milk
1 can cream of chicken soup
20 oz. frozen broccoli
1 c. instant rice
1/2 lb. Velveeta cheese, grated

In a medium saucepan, melt the butter. Add the onions and cook until lightly browned. Then add the evaporated milk and the can of soup. Stir constantly and heat just until blended.

In a 3-quart casserole, layer 1/2 the broccoli, 1/2 the rice, 1/2 the cheese. Then repeat layers again. Carefully pour the sauce mixture over the layered vegetables. Cover and bake for 1 hour at 325 degrees. Serves 6-8.