1 1/2 c. fresh chopped broccoli (10 oz. frozen)
1/2 c. chopped onions
1/2 c. butter
1 1/3 c. cooked rice
1 (8 oz.) jar cheese spread
1 (10 3/4 oz.) can cream of mushroom soup (don't add water or liquid)

Combine onion and broccoli and cook as directed on package if frozen is used or if fresh, cook until tender. Drain and add the remaining ingredients; stir well. Pour into a greased 2-quart shallow casserole. Bake at 350 degrees for 30 minutes. Yield: 8 servings.