Serves: 6

• 1 medium onion chopped
• 1 tbsp butter melted
• 1 (11 oz.) can cheddar cheese soup, undiluted
• 1 (6 oz.) pkg sharp process cheese roll, sliced
• 1/2 tsp garlic powder
• 1 (8 oz.) can sliced mushrooms drained
• 1 (10 oz.) pkg frozen chopped broccoli, thawed & drained
• 3 cups cooked rice 2 cups diced cooked ham
• 1 (2 oz.) jar diced pimentos
• 1 (2.8 oz.) can fried onion rings

Saute onion in butter in a Dutch oven until tender. Add soup, cheese, and garlic powder; stir until cheese melts. Add mushrooms and next 3 ingredients. Drain pimentos and gently stir in, and spoon into a lightly greased 12x8x2 baking dish. Cover and chill 8 hours. To bake, remove from refrigerator and let stand at room temperature for 30 minutes. Bake, covered, at 350 F for 40 minutes. Sprinkle with onion rings and bake an additional 5 to 8 minutes. Note: To make this ahead - unbaked casserole may be frozen. To bake thaw in refrigerator 24 hours.

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