32-ounce package frozen broccoli
2 cups cooked white rice
1 pound Velveeta cheese
½ stick butter
4.5 ounce jar sliced mushrooms
1 Tablespoon sliced pimentos
1 Tablespoon minced onions
salt, pepper, and garlic powder as desired

Preheat oven to 350 degrees.

Bring about 3 quarts of water to a boil in a large stock pot. Add broccoli and return to a boil for 2 minutes. Drain and cool with cold running water.

Assemble casserole in a 2 quart covered casserole dish as follows:

Put a thin layer of cooked rice on the bottom.

Put a layer of half the cooked broccoli.

Spoon half the remaining rice over the broccoli.

Sprinkle half the minced onions.

Pat out half the butter and distribute over the top.

Spoon out half the pimentos.

Add a dash of salt, pepper, and/or garlic powder as desired.

Slice the cheese and layer half of it evenly on top.

Repeat layers with the remaining ingredients.

Sprinkle all of the mushrooms on top of the second set of layers.

Evenly top the casserole with remaining cheese.

Cover and bake for 35-45 minutes.