Monday, 28 March 2016

Cheesy Broccoli Rice Casserole

Cheesy Broccoli-Rice Bake


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 
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.
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.
Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

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