Source: Food Stamp Nutrition Connection

Rice casserole filled with broccoli, cream of mushroom soup, and cheese.

Servings

1.5 cup Rice, white, long grain, dry
3.5 cup cold water
1 medium onions , chopped
10.75 oz Soup, cream of mushroom, condensed, canned (or chicken or celery or cheese soup)
1.5 cup lowfat milk
20 oz broccoli, chopped, frozen , thawed and drained
0.5 lb Cheese, cheddar, shredded
3 tbsp margarine
1 cooking spray

1 Preheat oven to 350 degrees and spray a 12x9x2x inch baking pan. with nonstick cooking spray.
2 In a saucepan mix rice, salt, and 3 cups of water and bring to a boil. Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes.
3 Saute onions in margarine until tender.
4 In a separate bowl, mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
5 Evenly spread vegetables over the rice mixture. Spread the cheese evenly over the top and bake at 350 degrees for 25-30 minutes until cheese is melted and rice is bubbly.

Works as either a side dish or a meatless main dish.