I’m not usually a fan of the broccoli cheese combo, but for some reason I got inspired to make this dish. I had some reduced fat Velveeta on hand and thought I would make a cheese sauce to go with my broccoli and rice. This dish turned out so delish!!! Let’s just say the casserole dish was clean as a whistle after dinner! The cheese sauce was a nice add. It added great flavor without overwhelming the dish and weighing it down. It was a great side dish in that it provided both a starch and a veggie all in one. Good stuff!!!
This could even make for a great vegetarian main dish!
Cheesy Broccoli Rie Bake
1 1/2 cups brown instant rice
1 1/2 cup water
1/2 red onion, chopped
2 tbsp butter
3 small heads broccoli, stemmed and chopped
2/3 cup fat free milk
8 oz. 2% milk Velveeta Cheese
1 – 14.5 oz can of reduced fat cream of mushroom soup
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 325 degrees. Combine rice and water and cook over medium heat in a sauce pan until rice is cooked through. Melt butter in a large frying pan and then saute onion until tender and then add broccoli and cook until tender. In a small sauce pan, combine milk, Velveeta and soup and heat until cheese is melted. Pour cheese mixture over vegetables, add rice and stir. Spray a glass casserole pan with non-stick spray and pour all combined ingredients in. Bake for 30 minutes.