Broccoli Rice Casserole

Broccoli Rice Casserole
Serves: 8

When I was little, serving this dish was the only way my mother could get me to eat broccoli. It's an excellent recipe to serve anytime, and is especially good with poultry.

Ingredients:
1 -1/2 cups water
1/2 cup butter cubed
1 tablespoon dried minced onion
2 cups uncooked instant rice
1 package Frozen chopped broccoli (16 ounces) thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (8 ounces) process cheese sauce

Instructions:

In a large saucepan, bring the water, butter and onion to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed.

Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Yield: 8 servings.