6 tbsp. butter
3 medium onions, finely chopped
4 tbsp. flour
3 c. milk
salt and freshly ground pepper
1/2 lb. cooked ham, diced or julienne
1 tbsp. Dijon mustard
2 tbsp. Madeira or Marsala wine
1/2 to 3/4 lb. small frozen cooked shrimp, thawed
1 bunch broccoli florets, cooked tender-crisp
3 c. cooked rice
1/2 c. grated Parmesan cheese
3 tbsp. parsley, finely chopped (for garnish)

Melt 4 tablespoons butter in a saucepan and add onions. Cook on low heat until onions are soft. Turn off heat; sprinkle in flour and mix well. Gradually stir in milk, salt and pepper to taste. Return to the heat and cook until sauce thickens. Set aside.

Heat the remaining 2 tablespoons of butter in a skillet and add ham. Cook for 1 to 2 minutes. Stir in wine and mustard, cleaning the bottom of the pan and allow to boil. Remove from heat and add shrimp. Set aside.

Spread broccoli on the bottom of a casserole. Cover with 1 cup of the sauce and sprinkle with 1/3 of the cheese. Cover with 1 1/2 cups of rice, another cup of sauce and another 1/3 of the cheese. Spread the ham and shrimp mixture on the top. Cover with the rest of the rice, sauce and cheese. Cover and cook in 350°F oven for 20 minutes or until bubbling and hot. If you like, place under the broiler for 2 to 3 minutes to lightly brown top. Sprinkle with parsley and serve.