Broccoli and Rice Casserole

Prep: 15 minutes | Bake: 30 minutes

INGREDIENTS

• 1-1/2 cups water
• 1/2 cup butter, cubed
• 1 tablespoon dried minced onion ( or 1 med onion finally chopped)
• 2 cups uncooked instant rice
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 jar (8 ounces) process cheese sauce
• 4 oz mushroom pieces

DIRECTIONS

• In a large saucepan, bring the water, butter and onion to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed.
• Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

Nutrition Facts: 1 cup equals 315 calories, 20 g fat (12 g saturated fat), 49 mg cholesterol, 832 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein.