Emerald Rice Bake (Broccoli) - cooking recipe

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 cups cooked rice
1 (10 3/4 ounce) can cream of mushroom soup (I like it with cream of celery or cream of chicken, too)
10 ounces frozen chopped broccoli, thawed
1/2 cup cheddar cheese, shredded (I use more)

Preparation

Cook onions in butter over medium heat just until tender.
Stir in rice, soup and broccoli (I usually add about an extra 1/2 cup of cheddar in with this, too).
Turn into a buttered, shallow, 1 1/2 quart casserole.
Sprinkle the cheese evenly over the top.
Bake at 350 for 30 minutes or until cheese starts to brown.