Cheesy Broccoli Rice Bake

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped (1 cup)
• 1 loaf (16 oz) prepared cheese product, cut into cubes
• 1 can (10 ¾ oz) condensed cream of mushroom soup
• ⅔ cup milk
• ¼ teaspoon pepper, if desired
• 2 cups fresh small broccoli florets
• 3 cups cooked rice ( page 429 )
• 1 cup fine soft bread crumbs (about 1 ½ slices bread)
• 2 tablespoons butter, melted

Instructions

1. 1Preheat the oven to 350°F. Coat a 13x9-inch glass baking dish with cooking spray.
2. 2Melt two tablespoons of butter in a 10-inch skillet over medium-high heat. Add the chopped onion and cook until it becomes crisp and tender, stirring occasionally. Reduce the heat to medium.
3. 3Add the cubed cheese product, cream of mushroom soup, milk, and black pepper to the skillet. Cook the mixture while stirring frequently until the cheese melts completely into a smooth sauce.
4. 4Fold the fresh broccoli florets and cooked rice into the cheese sauce until well combined. Transfer the mixture into the prepared baking dish. In a small bowl, toss the soft bread crumbs with the remaining two tablespoons of melted butter, then scatter this topping evenly over the casserole.
5. 5Bake uncovered for 30 to 35 minutes. The casserole is ready when the breadcrumb topping turns light brown and the cheese sauce bubbles around the edges of the dish.

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