Easy Mixed Veggie Casserole

From Kathy Perrins

8oz sharp cheddar cheese
2 cups cooked brown rice
1 small can sliced mushrooms (optional)
1/2 cup diced onion (I use dried, rehydrated)
1 cup milk
3 TBSP butter
5 pound bag of frozen California mix Veggies (broccoli, Cauliflower, carrot) thawed.
or equivalent amount of fresh broccoli or frozen chopped broccoli thawed.
2 tsp salt
Optional 2 cups diced cooked chicken breast.

Preheat 350 degrees.
Spray a 9x13 baking pan with cooking spray.

In a large kettle combine all ingredient except veggies and salt and cook over medium heat,
until butter and cheese are melted. Mild cheddar doesn't melt well, that is why the sharp is best.
Add veggies and salt and cook stirring until well mixed, and the veggies are warmed, about two minutes.
Turn into sprayed baking dish and bake until tender, about 30 minutes.

Makes 8 servings and it is easy to make 1/2 the recipe.