Broccoli & Rice Casserole

• 3/4 cup margarine or 3/4 cup butter, melted
• 1 small onion
• 1 jar Cheese Whiz
• 3 cans cream of mushroom soup
• 2 tablespoons sugar
• salt & pepper
• 1/2 cup milk
• 3 cups rice, uncooked
• 1 package frozen broccoli, thawed (florets are best)

1. In a small saute pan melt the margarine and saute a small onion until it's soft but not brown.
2. If not using onion you will still need the butter.
3. In a large saucepan melt the cheese wiz, then add cream of mushroom soup, sugar, salt, pepper, milk and onion. Bring to a simmer.
4. Meanwhile, in a medium saucepan cook the rice as directed on package, Drain.
5. Meanwhile, Separate large broccoli florets into bite size or smaller pieces.
6. If using stalks, chop them in a food processor.
7. Add the florets and the rice to the cheese mix and stir until well combined.
8. Pour into a large pan, (10x14x2 cake pan would do) Put in oven at 350 degrees for 30 min or until golden brown.
9. Substitutions:* substitute 1 t onion powder for 1 small onion** Substitute 2 T Splenda for 2 T sugar to make this diabetic friendly and doesn't change the taste what-so-ever.

margarine, onion, cream of mushroom soup, sugar, salt, milk, rice, frozen broccoli

Taken from www.food.com/recipe/broccoli-rice-casserole-81976 (may not work)