Broccoli Cheese Rice Casserole (Vegetarian)

This is a very good and creamy Brocolli and Cheese Rice Casserole. It originally called for Cream of Chicken soup, but my girlfriend is a vegetarian, so I have substituted it for Cream of Mushroom and found that it does not loose much flavor.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄2 medium onion, finely chopped
• 1 (10 ounce) package frozen broccoli, cooked and drained
• 1⁄4 cup butter
• 1 (8 ounce) can  cream of mushroom soup
• 3  cups wild rice
• 2⁄3 garlic clove
• 1 1⁄2 cups cheddar cheese

Directions

1. Preheat oven to 350°F.
2. In a skillet melt the butter.
3. Sauté onion and garlic, until onions are tender. Set aside to cool.
4. Steam the frozen broccoli until thawed, then drain well. Let cool.
5. Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).
6. It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
7. When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
8. Spread reserved 1/2 cup of cheese on top. Cover with foil.
9. Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.