Broccoli Rice Casserole

A great dish for fall, pairs well with pork chops.

1/2 C. chopped onion
1 stick butter, melted
1-10.5oz. can cream of mushroom soup
1-4oz. can mushrooms, drained
6oz. garlic cheese, chopped
1/4 C. slivered almonds
3 C. frozen, chopped broccoli
1 C. Minute Rice
2 C. herb-seasoned stuffing mix

Cook onion in 4 T. butter over medium. Transfer to large bowl and add soup, mushrooms, cheese, almonds, and broccoli. Season with salt and pepper as desired and mix well. Stir in rice and transfer to buttered 2qt. casserole.

Combine the stuffing mix and remaining 4 T. butter and spoon over the top of broccoli mixture.

Bake @ 350* for 30 minutes.

{LDM}