1 c. broccoli (fresh or frozen)
1 c. uncooked rice
1 can cream of mushroom soup
1/2 c. Cheddar cheese, grated
1/2 c. Monterey Jack cheese, grated
Salt to taste

Steam broccoli until tender; mash into small pieces. Cook rice, in 2 cups water; bring to a boil. Turn off burner and let stand 20 minutes. Add remaining ingredients; mix well. Pour into 2 quart casserole; top with remaining cheese. Bake at 350 degrees for 30 minutes or until cheese bubbles and browns slightly.