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| 2 Esslöffel | margarine |
| 1/2 Tasse | onion chopped |
| 1 Dose | (4 ounces) sliced mushrooms; drained |
| 20 x ca. 30 g | Frozen chopped broccoli; thawed |
| 2 Tasse | Cooked wild rice |
| 1 Dose | Cream of Chicken Soup chicken cream soup |
| 1/4 Teelöffel | salt |
| 8 x ca. 30 g | Shredded Colby and Monterey Jack cheese; divided (2 cups) |
| 1 Tasse | Homestyle croutons |
| 2 Esslöffel | Margarine melted |
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Frozen broccoli and cooked wild rice combine to create a vegetable dish which is sure to become a traditional family favorite.
Heat oven to 350. In large skillet, melt margarine over medium heat; saute onion until tender (5 to 7 minutes). Remove from heat and stir in mushrooms, broccoli, wild rice, soup, salt and 11/2 cups of the cheese. Spoon into buttered 1 1/2-quart glass baking dish. Sprinkle with remaining cheese. Combine croutons and margarine; layer over cheese. Bake, uncovered, until heated through (25 to 30 minutes).
6 to 8 servings. Tip: Vegetable dish may be assembled and refrigerated several hours or overnight. To Heat: Bake, uncovered, in a preheated 3500 oven until heated through (45 to 50 minutes).
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