Ingredients
1-1/2 cups chopped fresh broccoli1/2 cup finely chopped onion1-1/2 cups cooked rice1-1/2 cups diced fully cooked ham1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1-1/2 cups shredded cheddar cheese1/4 cup whole milk2 slices bread, crusts removed2 tablespoons butter
Preparation
In a large saucepan, bring 1 in. water, broccoli and onion to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are crisp-tender; drain.
In a greased 1-1/2-qt. baking dish, layer the rice, ham and broccoli mixture. Combine the soup, cheese and milk; spoon over broccoli. Bake, uncovered, at 350° for 20 minutes.
Meanwhile, coarsely crumble bread. In a small skillet, cook crumbs in butter over medium-high heat until lightly browned. Sprinkle over casserole. Bake 15 minutes longer or until heated through.
