Casserole of rice and broccoli with cheese


°2 cans (10 ounces) frozen chopped broccoli, thawed
°2 cups cooked rice
°8 oz cheddar cheese
°2 cans (10 3/4 ounces) cream of chicken soup (or you use 1 can of each cream of chicken and cream of mushroom soup)
°1 small onion, chopped
°2 tablespoons of butter


Cook the onion in the butter in a large skillet until tender.
Adding rest of ingredients and cooking to cheese is melt.
Place in a 2-quart casserole dish.
Baking at 350 (un-covered) for 1 h.
To make ahead and freeze: Mix all the ingredients together (start with your cooked rice, not raw) and pour into two or even three small casserole dishes, cover, label and freeze.  If you are thawing overnight, just bake for an hour. If cooking from frozen, add about ten minutes, check for doneness.

Enjoy !