Ham And Broccoli Bake
|Condensed cream of chicken soup||21 Ounce (2 Cans Of 10 1/2 Ounce)|
|Processed cheese spread||8 Ounce (1 Jar)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs) (Fresh / Frozen)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Frozen chopped broccoli||20 Ounce (2 Packages Of 10 Ounce Each)|
|Diced cooked ham||4 Cup (64 tbs)|
|Cooked rice||2 Cup (32 tbs) (Uncooked Packaged)|
|Worcestershire sauce||1⁄2 Teaspoon|
Combine soup, cheese spread, and milk.
Cook onion in butter till tender.
Cook broccoli according to package directions till almost tender; drain.
Add onion, broccoli, ham, rice, and Worcestershire to soup mixture.
Turn into two 1 1/2 quart casseroles.
Seal, label, and freeze up to 2 months.
Bake, covered, at 400Â° for 1 1/2 hours.
Uncover; bake 30 minutes more.
Makes 2 casseroles, 4 or 5 servings each.