Broccoli Rice Casserole

70 min · Serves 12

Based on a recipe from Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County, via USDA MyPlate Kitchen

What goes in

• 1½ cupsrice, uncooked
• 3½ cupswater
• 44.4 mlmargarine or butter
• 1onion, chopped
• 1 cancondensed cream of mushroom soup
• 1½ cups1% milk
• 7½ cupsfrozen broccoli or cauliflower or mixed vegetables
• 8 ozlow-fat cheddar cheese, grated

How to cook it

1. Heat your oven to 350 °F and lightly grease a 12x9x2 inch baking dish.
2. Combine the rice, 3 cups of water, and a pinch of salt in a pot and bring to a boil.
3. Cover the pot, reduce heat to a simmer, and cook for 15 minutes; then take off the heat and let it sit covered for another 15 minutes.
4. Cook the chopped onion in the margarine or butter in a separate pan until it softens.
5. Stir together the soup, milk, the remaining 1/2 cup of water, cooked onions, and the prepared rice, then transfer the mixture into your baking dish.
6. Thaw and drain the vegetables, then distribute them evenly over the rice base.
7. Top the dish with the grated cheese and bake for 25 to 30 minutes until the cheese is melted and the casserole is bubbling.

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