Creamy Broccoli and Rice Casserole

Ingredients

• 1,5 su bardağı çiğ pirinç · 1144 kcal
• 3,5 su bardağı su (bölünmüş)
• 3 yemek kaşığı tereyağı veya margarin · 348 kcal
• 1 adet orta boy soğan, yemeklik doğranmış · 51 kcal
• 1 kutu (yaklaşık 305 gr) sodyumu azaltılmış konsantre mantar çorbası · 293 kcal
• 1,5 su bardağı %1 yağlı süt · 191 kcal
• 7,5 su bardağı dondurulmuş brokoli, doğranmış · 435 kcal
• 225 gram az yağlı cheddar veya kaşar peyniri, rendelenmiş · 347 kcal

Method

1. Preheat your oven to 350°F (175°C) and lightly grease a 9x12-inch baking dish.
2. In a saucepan, combine the uncooked rice, a pinch of salt, and 3 cups of water; bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let it steam, covered, for another 15 minutes.
3. Melt the butter in a skillet over medium heat and sauté the chopped onion until soft and translucent.
4. In a large bowl, stir together the cooked rice, sautéed onion, condensed soup, milk, and the remaining 1/2 cup of water. Spread this mixture evenly into the prepared baking dish.
5. Thaw and drain the frozen broccoli, layer it over the rice mixture, and top evenly with the shredded low-fat cheese.
6. Bake for 25 to 30 minutes until the cheese is beautifully melted and the casserole is bubbling hot.

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