Saute onions and mushrooms in butter for 4-5 minutes. Add soup, cheese and garlic powder. Cook until cheese melts. Add broccoli, rice and ham, mix well.
Stir in pimentos then spoon mixture into baking pan cover and chill for 8 hours.
Bake covered for 40 minutes and then sprinkle with onion strings and serve.
Ingredients
10 oz. broccoli, florets frozen
1 tsp. garlic, powder
6 oz. cheese, processed
1 Tbsp. Nature's Best Dairy® Butter
1 Cup(s) onion strings, fried
1 Cup(s) Peak Fresh Produce® Mushroom(s), sliced
1 Peak Fresh Produce® Onion(s), Chopped
2 oz. pimiento, canned, (diced)
3 Cup(s) rice, long grain white, (cooked)
2 Cup(s) Roma® Ham, Diced, (diced)
1 soup, cheddar cheese, can(s)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
