Broccoli Rice Casserole

• 1 1/2 cupswhite rice, uncooked
• 3 1/2 cupswater, divided
• 3 tbspmargarine, or butter
• 1 yellow onion, chopped
• to taste cream of mushroom soup, or reduced sodium chicken, celery, or cheese soup
• to taste chicken broth, or reduced sodium chicken, celery, or cheese soup
• 1 1/2 cupsmilk
• to taste broccoli, chopped
• to taste cauliflower, chopped
• to taste mixed vegetables, chopped
• 8 ozcheddar cheese, grated

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Preheat oven to 350 °F and grease a 12x9x2 inch baking pan.

3. 3

   In a saucepan, mix rice, salt, and 3 cups of water and bring to a boil.

4. 4

   Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes.

5. 5

   Sauté onions in margarine (or butter) in a skillet until tender.

6. 6

   Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.

7. 7

   Thaw and drain the vegetables and then spread over the rice mixture.

8. 8

   Spread the cheese evenly over the top and bake at 350 °F for 25 to 30 minutes until cheese is melted and rice is bubbly.