Broccoli-Rice Casserole - cooking recipe

Ingredients

3 c. chopped fresh broccoli
1 Tbsp. plus 2 tsp. margarine, divided
1/4 c. chopped onion
3 Tbsp. all-purpose flour
1/2 tsp. dry mustard
1 1/4 c. skim milk
1/8 tsp. pepper
1 3/4 c. cooked long grain rice, cooked without salt or fat
1 c. (4 oz.) shredded reduced-fat sharp Cheddar cheese
1/4 c. nonfat mayonnaise
vegetable cooking spray
1/3 c. crushed unsalted melba toast (about 5)

Preparation

Cook chopped broccoli in boiling water 3 minutes or until crisp-tender.
Drain and plunge into cold water; drain again.
Set aside.
Melt 1 tablespoon plus 1 teaspoon margarine in a medium saucepan over medium heat; add onion and saute 3 minutes or until tender.
Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk.
Gradually add milk, stirring constantly.
Cook additional 2 minutes or until thickened and bubbly, stirring constantly.
Remove from heat; stir in pepper.
Combine broccoli, milk mixture, rice, cheese and mayonnaise in bowl; stir well. Spoon into a shallow 2-quart casserole coated with cooking spray. Melt remaining teaspoon margarine; combine with melba toast crumbs and sprinkle over broccoli mixture.
Bake at 350\u00b0 for 25 minutes or until thoroughly heated.
Yield:
8 servings (about 170 calories per 1/2 cup serving).