Broccoli And Rice Casserole

• 1 (6.25 oz.) box long grain and wild rice with seasoning pack
• 12 oz. nonfat cream cheese
• 2 (10.75 oz.) cans condensed low fat cream of mushroom soup
• 4 oz. grated reduced fat sharp Cheddar cheese
• 1 medium onion, chopped
• 3 (10 oz.) pkg. frozen chopped broccoli, thawed

1. Preheat oven to 350u0b0.
2. Spray a 3-quart casserole dish with nonstick vegetable coating.
3. Cook rice according to package directions, omitting any butter or margarine called for (this takes about 5 minutes).
4. While rice is cooking, combine cream cheese and soup, mix until smooth and creamy.
5. Add Cheddar cheese, onion and thawed broccoli and mix well.
6. Add cooked rice and again mix well.
7. Spoon mixture in prepared casserole and bake until it is golden brown, about 50 minutes.

long grain, nonfat cream cheese, condensed low, grated reduced fat sharp, onion, broccoli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744806 (may not work)