1 med. onion, chopped
1 tbsp. butter, melted
1 (11 oz.) can cheddar cheese soup, undiluted
1 (6 oz.) pkg sharp process cheese roll, sliced or 1 (6 oz.) pkg. of grated
sharp cheese
1/2 tsp. garlic powder
1 (8 oz.) can sliced mushrooms, drained
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1/2 tsp. Worcestershire sauce
3 c. cooked rice
2 c. diced cooked ham
1 (2 oz.) jar diced pimiento, drained
1 (2.8 oz.) can fried onion rings

Saute onion in butter in a Dutch oven until tender. Add soup, cheese and garlic powder; stir until cheese melts. Add mushrooms and next four ingredients. Gently stir in pimiento and then spoon into a lightly greased 9 x 11 baking dish. Cover and chill 8 hours.

To bake, remove from refrigerator and let stand at room temperature 30 minutes. Bake, covered, at 350 degrees for 40 minutes.

NOTE: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove and let stand at room temperature for 30 minutes. Bake, covered, at 350 degrees for 40 minutes. Sprinkle onion rings over casserole and bake 5 to 8 minutes. Serves 6 to 8.