Ingredients
-
3 cups chopped fresh broccoli
-
1 tablespoon margarine, divided
-
2 teaspoons margarine, divided
-
1/4 cup chopped onion
-
3 tablespoons flour
-
1/2 teaspoon dry mustard
-
1 1/4 cups milk
-
1/8 teaspoon pepper
-
1 3/4 cups cooked long-grain rice
-
1 cup shredded cheddar cheese
-
1/4 cup mayonnaise
-
1/3 cup cracker crumb
Instructions
- Cook broccoli in boiling water for 3 minutes or until crisp tender.
- Drain and plunge into cold water, drain again and set aside.
- Melt 1 tablespoon plus 1 teaspoon butter/margarine in saucepan over medium heat.
- Add onions and sauté for 3 minutes or until tender.
- Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. Gradually add the milk, stirring constantly.
- Cook an additional 2 minutes or until thick and bubbly.
- Remove from heat and stir in pepper.
- Combine broccoli and milk mixture, rice, cheese and mayo in a bowl, stir well. Spoon into shallow 2 quart casserole coated with cooking spray.
- Melt remaining teaspoon butter and combine with cracker/Melba toast crumbs.
- Sprinkle over mixture.
- Bake 350°F for 25 minutes or until thoroughly heated.