1/2 c. chopped onions
2 tbsp. butter, divided
2 c. cooked Minute white rice
1 can (10.75 oz) condensed cream of mushroom soup
1 pkg. (10- oz) frozen chopped broccoli, cooked, drained
1 c. Cheese Whiz cheese dip
1/2 c. fresh bread cubes

Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender. Add rice, soup, broccoli and Cheese Whiz; mix lightly. Spoon into 1-1/2 quart casserole dish. Toss together remaining 1 Tbsp. butter, melted and bread cubes; sprinkle over casserole.

Bake at 350°F for 30 to 35 minutes or until thoroughly heated.