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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
3 cups chopped fresh broccoli |
1 tablespoon margarine, divided |
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 cups cooked long-grain rice |
1 cup shredded cheddar cheese |
1/4 cup mayonnaise |
1/3 cup cracker crumb |
Directions:
1. Cook broccoli in boiling water for 3 minutes or until crisp tender.
2. Drain and plunge into cold water, drain again and set aside.
3. Melt 1 tablespoon plus 1 teaspoon butter/margarine in saucepan over medium heat.
4. Add onions and sauté for 3 minutes or until tender.
5. Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. Gradually add the milk, stirring constantly.
6. Cook an additional 2 minutes or until thick and bubbly.
7. Remove from heat and stir in pepper.
8. Combine broccoli and milk mixture, rice, cheese and mayo in a bowl, stir well. Spoon into shallow 2 quart casserole coated with cooking spray.
9. Melt remaining teaspoon butter and combine with cracker/Melba toast crumbs.
10. Sprinkle over mixture.
11. Bake 350°F for 25 minutes or until thoroughly heated.
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