1 1/2 c. rice, cooked
1 1/2 c. ham, cubed
1/2 onion, chopped or 2 to 3 green onions, chopped
1 1/2 c. chopped broccoli, cooked & drained
1 (10 oz.) can cream of mushroom soup
1 1/2 c. Sharp Cheddar cheese, shredded
1/4 c. milk
2 slices sourdough bread
2 tbsp. butter

In a buttered 1 1/2 quart casserole, layer rice, ham, onion, and broccoli. In a bowl, combine soup, cheese, and milk. Spread over broccoli. Bake at 375 degrees for 20 minutes. As broccoli bakes, place bread in a blender or food processor. Process to make coarse crumbs. In a skillet, heat butter. Add crumbs. Saute over medium- high heat until light brown, stirring frequently. Sprinkle crumbs over casserole. Bake 15 minutes longer or until hot and bubbly.