1 cup instant rice

1 T. margarine

¼ tsp. salt

¼ cup margarine

¼ cup finely chopped onion

1 can cream of mushroom soup

10 oz. pkg. frozen, chopped broccoli, thawed and drained

1- 1 ½  cup Velvetta-type cheese, cut in small bits OR grated American cheese


Bring 1 cup water to boil in a small saucepan. Add 1 T. margarine and salt.  Stir in instant rice;  cover, and remove from heat.  Let stand for 5 minutes;  fluff with fork before serving.

Place frozen broccoli in colander;  set in sink under hot, running water to thaw. Drain thoroughly.

Melt ¼ cup margarine in large skillet.  Add onion and sauté until tender.  Stir in cream of mushroom soup (undiluted) and cheese.  Heat till cheese is melted and mixture is hot. Gently fold in cooked rice and broccoli.  Pour into greased 8” casserole dish.

Bake in 350° oven for 30-40 minutes OR in microwave for 10-12 minutes.

Casserole may be garnished with buttered bread or cracker crumbs or additional grated cheese.