1 10 oz. box frozen chopped broccoli
1 medium size onion (chopped)
2 Tbsp butter
1 cup instant rice (uncooked)
1 can cream of mushroom soup 
1 8 oz package of shredded sharp cheddar cheese
¼ cup canola oil (or olive oil)
½ cup milk
Salt and pepper to taste
Cook the broccoli and drain thoroughly.
Sauté the onion in two tablespoons of butter until translucent, about five minutes.
Cook the rice according to the directions (1 cup rice, 1 cup water), and until all the water has been absorbed.
In a large baking dish (2½–3 quart), combine the cooked rice, the broccoli and the onion. Add ¾ (6 oz) of the cheese, the soup, oil, egg and milk. Mix together.
Bake uncovered at 350° for 1 hour.
Remove from the oven and top with the remaining shredded cheese. Return to the oven and bake for an additional 5 minutes.
This recipe can be doubled and baked in a 9"x13" baking dish.
 In place of the cream of mushroom soup, cream of celery or cream of broccoli can be substituted.
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