2 (20 oz.) pkgs. frozen broccoli
1 c. onion, chopped
2 (10 3/4 oz.) cans cream of mushroom soup
4 c. quick cook rice, uncooked
2 (10 3/4 oz.) cans cream of celery soup
2 soup cans milk (2 1/2 c.)
2 c. (8 oz.) shredded sharp American cheese
6 c. cubed, cooked ham
1 tbsp. Worcestershire sauce
1/4 c. butter

Cook frozen broccoli as directions on package. Drain well. In saucepan cook onion in butter until tender, but not brown. In large bowl, stir together mushroom soup, celery soup, milk and cheese. Add drained broccoli, cooked onions, ham, uncooked rice and Worcestershire sauce. Mix well. Divide mix between 2 (2 1/2 quart) casseroles. Bake covered at 350 degrees until rice is done, 40 to 50 minutes. Two casseroles, 10 servings each.