November 12, 2013

Broccoli Cheese rice casserole

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 loaf (16 oz) prepared cheese product, cut into cubes-Velvetta
1 can (10 3/4 oz) condensed cream of mushroom soup
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch)
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1 tablespoon butter or margarine, melted
  • Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
  • 2 Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
  • 3 Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
  • 4 Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

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