Success Broccoli and Cheese Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made it as instructed and it got a little too soupy for my liking. I am posting with adjustments that I made to keep it on the thicker side. Either way, my 7 year old daughter ate 3 helpings of it and she swears she doesn't like rice. You could probably add chicken or ham to make this a really great main dish. Enjoy. Ingredients:
1 (3 1/2 ounce) bag success boil-in-bag brown rice |
cooking spray |
1 (10 ounce) box chopped broccoli, thawed and drained |
3/4 cup reduced-fat shredded cheddar cheese |
1 (10 3/4 ounce) reduced-fat cream of mushroom soup, condensed |
3 tablespoons margarine, melted |
1/2 cup evaporated skim milk |
1 tablespoon onion, freshly grated (i used 1/4 c french fried onions, lightly crushed) |
1/2 teaspoon salt (i thought it needed more) |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 350.
2. Prepare rice according to package directions.
3. Spray 2 quart casserole dish with non-stick cooking spray.
4. Spread cooked rice in bottom of casserole dish.
5. Cover with broccoli.
6. Top broccoli with cheese.
7. Combine remaining ingredients in a small bowl and pour over ingredients in casserole.
8. Bake until hot and bubbly; about 20 minutes.
9. NOTE: It does not suggest stirring the casserole, but I did after 10 minutes because it seemed like the soup mixture wasn't seeping into the rice like it should have. I stirred and then baked for another 15 minutes and it was great.
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