|Rice||1 Cup (16 tbs) (Regular)|
|Frozen broccoli spears||20 Ounce|
|Bread crumbs/Made from 4 bread slices||2 Cup (32 tbs)|
|Onions||2 Large, chopped|
|All purpose flour||3 Tablespoon|
|Milk||3 Cup (48 tbs)|
|Cooked ham||1 1⁄2 Pound, cut into cubes|
|White american cheese||8 Ounce, sliced (Processed)|
1 Cook rice, following label directions; spoon into a greased refrigerator-to-oven baking dish, 13x9x2.
2 Cook broccoli, following label directions; drain well.
Place in a single layer over the rice in baking dish.
3 Melt butter or margarine in a large frying pan; measure out 2 tablespoonfuls and sprinkle over bread crumbs in a small bowl; set aside.
4 Stir onions into remaining butter in frying pan; saute until soft.
Stir in flour, salt and pepper; cook, stirring constantly, until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in ham; heat again just until bubbly; pour over layers in bak-ing dish.
5 Place cheese slices over sauce; sprinkle but-tered bread crumbs over all.
6 About 45 minutes before serving time, un-cover baking dish; place in moderate oven (350Â°).
7 Bake for 45 minutes, or until bubbly and crumb topping is golden.