Recipe: Broccoli and Rice Casserole (using Cheez Whiz) (quantity recipe) for Lorraine

BROCCOLI AND RICE CASSEROLE
Servings: 30

3 cups rice, uncooked
1 package frozen broccoli, thawed (florets are best)
3/4 cup margarine or butter, melted
1 small onion, chopped*
1 jar Cheez Whiz
3 cans condensed cream of mushroom soup
1/2 cup milk
2 tablespoons sugar**
salt & pepper

Preheat oven to 350 degrees F.

In a medium saucepan cook the rice as directed on package, Drain and set aside.

Separate large broccoli florets into bite size or smaller pieces. If using stalks, chop them in a food processor. Set aside.

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 Whiz, then add cream of mushroom soup, milk, sugar, salt, pepper, and onion. Bring to a simmer.

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)

Bake in oven at 350 degrees for 30 minutes or until golden brown.

Substitutions:
*substitute 1 tsp onion powder for 1 small onion
**substitute 2 Tbsp Splenda for 2 Tbsp sugar