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1 tablespoon butter or margarine, melted
1 (11-ounce) can Cheddar cheese soup, undiluted
1 (6-ounce) package sharp process cheese roll, sliced
1/2 teaspoon garlic powder
1 (8-ounce) can sliced mushrooms, drained
1 (10-ounce) package frozen chopped broccoli, thawed and drained
3 cups cooked rice
2 cups diced cooked ham
1 (2-ounce) jar diced pimiento, drained
1 (2.8-ounce) 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. Gently stir in pimiento, and spoon into a lightly greased 12- x 8- x 2-inch baking dish. Cover and chill 8 hours.
To bake, remove from refrigerator, and let stand at room temperature 30 minutes. Bake, covered, at 350 degrees for 40 minutes. Sprinkle onion rings over casserole, and bake an additional 5 to 8 minutes. Yield: 6 to 8 servings.
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 degrees for 40 minutes. Sprinkle on
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