1 1/4 c. long grain rice
6 c. rich chicken or turkey broth
2 (10 oz.) pkgs. frozen chopped broccoli
1/2 c. (1 stick) butter
3/4 c. chopped onion
3/4 c. chopped mushrooms
1/2 c. flour
1 c. evaporated milk
Salt & pepper

BUTTERED CRUMBS:

2 tbsp. butter
1/2 c. bread crumbs

Cook rice in 3 cups of broth. Fluff with a fork. Parboil broccoli and drain thoroughly. Saute onion and mushrooms until soft with butter in skillet. Blend in flour and cook 2 to 3 minutes. Add remaining 3 cups of broth and evaporated milk and bring just to a boil. Add salt and pepper to taste.

Pour all rice in 2 1/2 to 3 quart casserole covering bottom evenly. Spread broccoli over rice. Pour sauce over broccoli. Sprinkle buttered bread crumbs over all. Bake in 350 degree oven, uncovered, until sauce bubbles up, about 30 minutes. Serves 6 to 8.