2 cups water
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 loaf (16 oz) prepared cheese product, cut into cubes (15oz Cheez Whiz)
1 can (10 3/4 oz) condensed cream of mushroom soup (low sodium)
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch) (3 cups)
1 cup fine soft bread crumbs (about 1 1/2 slices bread) (Cheese Garlic Croutons, 6 oz bag - crushed)
1 tablespoon butter or margarine, melted (omitted)
Shredded cheese - enough to cover the casserole to your liking
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. (skip the last step if you're using crutons)
May be prepared in advance up to this point – cover with aluminum foil and refrigerate for up to 2 days.
Remove from refridgerator and allow to warm to room temp. Uncover and sprinkle shredded cheese and crushed crutons on top.
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. (skip the last step if you're using crutons)
May be prepared in advance up to this point – cover with aluminum foil and refrigerate for up to 2 days.
Remove from refridgerator and allow to warm to room temp. Uncover and sprinkle shredded cheese and crushed crutons on top.
Bake at 350 uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.
Original recipe (in black) and picture from bettycrocker.com
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