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 flour
• 1/2 teaspoon dry mustard
• 1 1/4 cups milk
• 1/8 teaspoon pepper
• 1 3/4 cups cooked long-grain rice
• 1 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 1/3 cup cracker crumb

Recipe

• 1 cook broccoli in boiling water for 3 minutes or until crisp tender.
• 2 drain and plunge into cold water, drain again and set aside.
• 3 melt 1 tablespoon plus 1 teaspoon butter/margarine in saucepan over medium heat.
• 4 add onions and sauté for 3 minutes or until tender.
• 5 add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. gradually add the milk, stirring constantly.
• 6 cook an additional 2 minutes or until thick and bubbly.
• 7 remove from heat and stir in pepper.
• 8 combine broccoli and milk mixture, rice, cheese and mayo in a bowl, stir well. spoon into shallow 2 quart casserole coated with cooking spray.
• 9 melt remaining teaspoon butter and combine with cracker/melba toast crumbs.
• 10 sprinkle over mixture.
• 11 bake 350°f for 25 minutes or until thoroughly heated.