Source: dLife

A savory casserole featuring vegetables and rice in a creamy mushroom sauce.

Servings

1 tbsp vegetable oil
1 cup fresh chopped onion
1 lb Broccoli, fresh (or frozen)
10.75 oz Soup, cream of mushroom, condensed, canned (1 can)
0.25 cup fat free milk
1 cup Rice, white, medium grain, cooked
2 tbsp grated Parmesan cheese

1 Preheat oven to 350 degrees F.
2 Pour oil in a saucepan and bring to frying temperature.
3 Add onions to saucepan. Cook over medium heat until soft, stirring frequently.
4 Mix in the broccoli and cook until hot, but not cooked through.
5 Mix soup and milk together, then add to saucepan.
6 Mix in the rice and continue cooking over low heat, stirring until all ingredients are well combined.
7 Place in a greased 2-quart casserole dish.
8 Sprinkle Parmesan cheese over the top and bake for 35 to 40 minutes.