1/2 c. chopped onion
2 tbsp. butter
1 can (10 3/4 oz.) condensed cream of mushroom soup
2 c. cooked rice
1 pkg. (10 oz.) frozen chopped broccoli, cooked, well drained
1 tsp. Worcestershire sauce
1/4 tsp. thyme
4 eggs, separated
2 c. grated Cheddar cheese

Cook onions in butter until tender. Stir in soup, rice, broccoli and seasonings. Turn into greased shallow 2 quart casserole. Bake at 400 degrees for 20 minutes. Beat egg yolks until thick and lemon colored; add cheese.

Beat egg whites until soft peaks form; fold in egg yolk mixture. Remove casserole from oven; stir. Spread egg mixture over top. Bake 15 minutes longer or until golden brown. Serves 4.