BROCCOLI-RICE CASSEROLE

Broccoli-Rice Casserole image

Provided by Shari2

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

3 cups chopped fresh broccoli
1 tablespoon margarine, divided
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
1/8 teaspoon black pepper
1 3/4 cups cooked long-grain rice (cooked without salt or fat)
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup fat-free mayonnaise
1/3 cup crushed unsalted melba toast

Steps:

Preheat oven to 350°F.
Cook broccoli in boiling water for 3 minutes until crisp tender.
Drain broccoli and plunge into cold water.
Drain again and set aside.
Melt 1 Tablespoon plus 1 teaspoon of margarine over medium heat.
Sauté onion for 3 minutes or until tender.
Add flour and mustard and cook 1 minute stirring constantly with a wire whisk.
Gradually add the skim milk while stirring constantly.
Cook an additional 2 minutes or until thickened and bubbly, stirring constantly.
Remove from heat and add pepper.
Combine the broccoli, milk mixture, rice, cheese and mayonnaise in a bowl; stir well.
Spoon into a shallow 2 quart casserole dish that has been sprayed with cooking spray.
Melt remaining teaspoon of margarine and combine with crushed melba toast, sprinkle on top of casserole.
Bake at 350°F for 25 minutes or until heated through.