20	oz.	converted rice
1 1/2	qts.	water
1	tbsp.	salt
5	oz.	margarine, melted
3	oz.	onions, fresh, minced
8	oz.	all-purpose flour
2	tsp.	seasoned salt
1/2	tsp.	white pepper
2	qts.	milk
12	oz.	American cheese, shredded
12	oz.	Cheddar cheese, shredded
3	lbs.	broccoli cuts, frozen

Cook rice according to directions. Reserve for later step. Should yield 4 lbs. 4 oz. cooked rice.

Saute onions in margarine in steam-jacketed kettle until transparent. Do not brown.

Add flour and seasonings to onions. Stir with wire whip. Cook 15-20 minutes to make a roux. Stir often.

Add milk to roux gradually, blending with wire whip. Cook until thickened, 10-20 minutes.

Add cheese and cooked rice. Heat until cheese melts.

Steam broccoli until tender-crisp. Do not drain. Add to sauce. Stir gently. Put in 12x10x4-inch pans. Keep hot.

Serves 50