Broccoli Casserole

A friend of mine (Susan) has often taken this dish to covered dish dinners. It is delicious!
2 (10-oz.) packages frozen broccoli, cooked
1/2 stick (1/4 cup) butter
1 medium onion, chopped
1 can cream of mushroom soup, undiluted
1/2 small package Velveeta cheese OR 1 jar Cheez Whiz
1 c. cooked rice

Saute onions in butter. Turn off heat and add the cooked rice. Add soup and cheese. Add cooked broccoli and mix well. Bake in a greased Corningware dish (We use a 13x9x2-inch pan.) for 45 minutes at 350º F. This recipe may be made ahead of time and refrigerated.

NOTES:
(1) Susan usually puts more rice than called for. Fresh broccoli can be used if desired.

(2) A small pkg. of Velveeta cheese is about 4 oz.
My husband made this casserole (quadrupled) in June of 2001. He used two bunches of fresh broccoli. Va. suggests slightly undercooking the broccoli, because it gets too mushed up if it is cooked more than just slightly. We used Velveeta cheese. We added more than 4 cups of rice and used twice as much cheese as called for.

Betsy, in the casserole that was posted, I would suggest precooking the regular rice because the boccoli might tend to break up too much otherwise. Or maybe you might want to not precook the broccoli at all if using regular rice.
We LOVE this recipe! Hope y'all will, too, dear friends.
Va.

Editor's note:
Good point about the broccoli and precooking the rice Virginia. Thank you - Betsy