Broccoli and Rice Casserole

By Kathy Johnson

Ingredients

• 1 bag Success White Rice (extra large bag from 32 oz carton)
• 1 tsp vegetalve oil
• 8 oz sliced mushrooms
• 1 small onion, chopped
• 1 tsp garlic, chopped
• 2 Tbsp flour
• 1 cup 2% milk
• 1 cup reduced fat shredded cheddar cheese, divided
• 1 pkg (10 oz) frozen chopped broccoli, thawed and drained
• 1 tsp salt
• non-stick cooking spray

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees. Prepare rice according to package directions. Heat oil in medium skillet. Saute mushrooms, onions and garlic for 5 minutes or until all liquid is absorbed. Sprinkle flour over mushroom mixture; stir. Add milk and bring to a boil. Reduce heat and cook for 5 minutes. Stir in 3/4 cup cheese and heat until melted. Add broccoli, rice and salt. Mix well. POur into a casserole dish, that has been coated with non-stick cooking spray, and top with remaining cheese. Cover with aluminum foil and bake for 10 minutes.

Tip: Stir in 2 cups cooked chicken or tuna to create a main dish.