Broccoli Rice Casserole
Cooking Light, Five Star Recipes
Broccoli Rice Casserole
Cooking Light, Five Star Recipes
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2 (10 ounce) packages frozen chopped broccoli, thawed and drained 1 tablespoon plus 2 teaspoons margarine, divided 1/4 cup chopped onion 3 tablespoons all purpose flour 1/2 teaspoon dry mustard 1 1/4 cups skim milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 3/4 cups cooked long grain rice (without fat or salt) 1 cup (4 ounces) shredded reduced fat sharp Cheddar cheese 1/4 cup nonfat mayonnaise vegetable cooking spray 1/3 cup crushed unsalted whole grain Melba toast (about 5) Directions: Cook broccoli in boiling water to cover 3 minutes; drain and set aside. Melt 1 tablespoon plus 1 teaspoon margarine in a medium saucepan over medium heat; add onion. Cook, stirring constantly, 3 minutes or until onion is tender. Add flour and mustard; cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly. Cook, stirring constantly, 2 additional minutes or until mixture is thickened and bubbly. Remove from heat, and stir in salt and pepper. Combine broccoli, milk mixture, rice, cheese, and mayonnaise in a large bowl; stir well. Spoon into a shallow 2 quart casserole coated with cooking spray. Melt remaining 1 teaspoon margarine; combine melted margarine and Melba toast crumbs, stirring well. Sprinkle crumb mixture over broccoli mixture. Bake, uncovered, at 350°F for 25 minutes or until thoroughly heated. Serves 6. |