Broccoli & Rice Casserole

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 30
• 3/4 cup margarine or 3/4 cup butter, melted
• 1 small onion
• 1 jar cheese whiz
• 3 cans cream of mushroom soup
• 2 tablespoons sugar
• salt & pepper
• 1/2 cup milk
• 3 cups rice, uncooked
• 1 package frozen broccoli, thawed (florets are best)

Recipe

• 1 in a small saute pan melt the margarine and saute a small onion until it's soft but not brown.
• 2 if not using onion you will still need the butter.
• 3 in a large saucepan melt the cheese wiz, then add cream of mushroom soup, sugar, salt, pepper, milk and onion. bring to a simmer.
• 4 meanwhile, in a medium saucepan cook the rice as directed on package, drain.
• 5 meanwhile, separate large broccoli florets into bite size or smaller pieces.
• 6 if using stalks, chop them in a food processor.
• 7 add the florets and the rice to the cheese mix and stir until well combined.
• 8 pour into a large pan, (10x14x2 cake pan would do) put in oven at 350 degrees for 30 min or until golden brown.
• 9 substitutions:* substitute 1 t onion powder for 1 small onion** substitute 2 t splenda for 2 t sugar to make this diabetic friendly and doesn't change the taste what-so-ever.