2 cups cooked white rice
1 cup chopped onions
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
8 oz Velveeta
Preheat oven to 350 degrees F.
Melt margarine in a medium skillet over medium heat. Saute onions until tender. In a 2 quart casserole dish combine onions, cooked rice, broccoli, mushroom soup and cheese; mix well.
Bake in preheated oven for 35 minutes.