Broccoli & Rice Casserole

This is so very delicious. Its always a favorite even if you don't like broccoli. Give it a try. You won't be sorry. My mother in-law gave this recipe to me and I can never make or eat enough of it.

• Ready In: 1 hr 10 mins
• Serves: 30

Ingredients

• 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)

Directions

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.