Broccoli & Rice Casserole - cooking recipe

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)

Preparation

In a small saute pan melt the margarine and saute a small onion until it's soft but not brown.
If not using onion you will still need the butter.
In a large saucepan melt the cheese wiz, then add cream of mushroom soup, sugar, salt, pepper, milk and onion. Bring to a simmer.
Meanwhile, in a medium saucepan cook the rice as directed on package, Drain.
Meanwhile, Separate large broccoli florets into bite size or smaller pieces.
If using stalks, chop them in a food processor.
Add the florets and the rice to the cheese mix and stir until well combined.
Pour into a large pan, (10x14x2 cake pan would do) Put in oven at 350 degrees for 30 min or until golden brown.
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.