Broccoli, Cheese & Rice Casserole

Sigh. I'm trying to eat more vegetables. I've never found vegetables to be exciting. I scoured myrecipes.com to find some appealing recipes and came across this one. It had decent reviews. In the end, I didn't love it, but it was good. I made it tonight as a meal but think it would be more acceptable as a side dish, possibly for a fall dinner party or something. But I don't have dinner parties so I dont think I'll be breaking this recipe out again in the near future. Also, at first, the onion seemed to be a little overwhelming, but I quickly forgot about that. The creaminess lended by the cream of mushroom soup and the cheese was comforting. I think this would be a great recipe to get kids to eat more veggies. But I don't have kids, so I'm just going to keep this recipe in the bottom of my recipe drawer.

BROCCOLI, CHEESE & RICE CASSEROLE

Source: Cooking Light, November 1999

(come to think of it - I bet this recipe would've been a real winner in 1999)

1 cup uncooked instant white rice

1/2 cup chopped onion (I'd consider reducing this to 1/4 cup and chopping smaller than I did)

1/4 cup fat-free milk (I used 1/3 cup of milk based on reviews, and also used 1% milk)

4 ounces light processed cheese, cubed (I used 1/2 regular velveeta and 1/2 low-fat sharp cheddar)

2 (10 oz.) packages of chopped broccoli

1 (10 3/4 oz.) can of reduced sodium condensed cream of mushroom soup

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1. Preheat oven to 350 degrees.

2. Spray a 2 quart casserole dish with cooking spray.

3. Mix all ingredients and spoon into casserole dish.

4. Bake for 45 minutes.