Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          converted long-grain rice
   2      tablespoons   butter or margarine
   2      cups          diced yellow onion
   6      stalks        broccoli -- chopped medium
                        -- coarse (use
                        florets
                        and softer part of stalk)
   2      pounds        velveeta -- cut into 3/4-inch
                        -- cubes
   1      pound         water chestnuts -- sliced
   1      pound         mushrooms -- sliced
   2 1/2  cups          cream of mushroom soup -- (undiluted)

Preparation:

Cook rice according to package directions, set aside. Preheat oven to 350F. In a large skillet, melt butter and saute onion. Add 1 cup water and broccoli to skillet. Cook over medium heat, stirring occasionally, until broccoli is slightly softened, about 5 minutes. Remove from heat and mix in cheese, water chestnuts, mushrooms, soup and cooked rice. Place mixture in large covered casserole dish and bake for about 25 minutes. Stir and bake 25 minutes more. Makes 10 big servings.