Broccoli-Rice Casserole

By AnneS

Ingredients

• 3 cups fresh broccoli
• 1 Tablespoon plus 2 teaspoons margarine, divided
• 1/4 cup chopped onion
• 3 Tablespoons flour
• 1/2 teaspoon dry mustard
• 1 1/4 cups milk
• 1/8 teaspoon pepper
• 1 3/4 cup long-grain rice, cooked
• 1 cup (4 oz) shredded sharp Cheddar cheese
• 1/4 cup mayo
• vegetable cooking spray
• 1/3 cup crushed melba toast (about 5)

Preparation

Step 1

Cook the chopped broccoli in boiling water 3 minutes or until crisp-tender. Drain and plunge into cold water; drain again. Set aside.

Melt 1 Tablespoon plus 1 teaspoon margarine in a medium saucepan over medium heat; add onion, and sauté 3 minutes or until tender. Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Remove from heat; stir in pepper. Combine broccoli, milk mixture, rice, cheese and mayo in a bowl; stir well. Spoon into a shallow 2-quart casserole coated with cooking spray.

Melt remaining teaspoon margarine, and combine with melba toast crumbs; sprinkle over broccoli mixture. Bake at 350 degrees for 25 minutes or until thoroughly heated.