Preparation / Directions:
Saute onion in butter in a Dutch oven until tender. Add soup, cheese, garlic powder; stir until cheese melts. Add mushrooms, broccoli, rice and ham. Gently stir in pimiento, and spoon into a lightly greased 12 x 8 x 2" baking dish. Cover and chill 8 hours. To bake, remove from refrigerator and let stand at room temperature 30 minutes. Bake, covered, at 350 for 40 minutes. Sprinkle onion rings over casserole, and bake an additional 5 to 8 minutes. Note: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake, covered, at 350 for 40 minutes. Sprinkle onion rings over casserole, and bake 5 to 8 minutes.
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