Ham and Broccoli Casserole

1-1/2 cups chopped fresh (or bagged) broccoli
1/2 cup finely chopped onion
1-1/2 cups cooked rice
1-1/2 cups diced fully-cooked ham
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1-1/2 cups (6 oz) shredded cheddar cheese
1/4 cup milk
2 slices bread, crusts removed
2 tablespoons butter

(can use bread crumbs instead of bread crusts and butter)

IN a saucepan, cook broccoli and onion in a small amount of water until crisp-tender; drain

IN a greased 1-1/2 qt. baking dish, layer rice, ham, and broccoli mixture.

COMBINE the soup, cheese, and milk; spoon over broccoli.

BAKE uncovered, at 350 degrees F for 20 minutes.

MEANWHILE, coarsely crumble bread. In a skillet, cook crumbs in butter over medium-high heat until lightly browned. Sprinkle over casserole.

BAKE 15 minutes longer or until heated through.