Broccoli-rice Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 cups chopped fresh broccoli
• 1 tablespoon margarine, divided
• 2 teaspoons margarine, divided
• 1/4 cup chopped onion
• 3 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1 1/4 cups skim milk
• 1/8 teaspoon black pepper
• 1 3/4 cups cooked long-grain rice (cooked without salt or fat)
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/4 cup fat-free mayonnaise
• 1/3 cup crushed unsalted melba toast

Recipe

• 1 preheat oven to 350°f.
• 2 cook broccoli in boiling water for 3 minutes until crisp tender.
• 3 drain broccoli and plunge into cold water.
• 4 drain again and set aside.
• 5 melt 1 tablespoon plus 1 teaspoon of margarine over medium heat.
• 6 sauté onion for 3 minutes or until tender.
• 7 add flour and mustard and cook 1 minute stirring constantly with a wire whisk.
• 8 gradually add the skim milk while stirring constantly.
• 9 cook an additional 2 minutes or until thickened and bubbly, stirring constantly.
• 10 remove from heat and add pepper.
• 11 combine the broccoli, milk mixture, rice, cheese and mayonnaise in a bowl; stir well.
• 12 spoon into a shallow 2 quart casserole dish that has been sprayed with cooking spray.
• 13 melt remaining teaspoon of margarine and combine with crushed melba toast, sprinkle on top of casserole.
• 14 bake at 350°f for 25 minutes or until heated through.