Ingredients
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3 cups chopped fresh broccoli
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1 tablespoon margarine, divided
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2 teaspoons margarine, divided
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1/4 cup chopped onion
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3 tablespoons all-purpose flour
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1/2 teaspoon dry mustard
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1 1/4 cups skim milk
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1/8 teaspoon black pepper
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1 3/4 cups cooked long-grain rice (cooked without salt or fat)
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1/4 cup fat-free mayonnaise
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1/3 cup crushed unsalted melba toast
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1 cup shredded reduced-fat sharp cheddar cheese
Instructions
- Preheat oven to 350°F.
- Cook broccoli in boiling water for 3 minutes until crisp tender.
- Drain broccoli and plunge into cold water.
- Drain again and set aside.
- Melt 1 Tablespoon plus 1 teaspoon of margarine over medium heat.
- Sauté onion for 3 minutes or until tender.
- Add flour and mustard and cook 1 minute stirring constantly with a wire whisk.
- Gradually add the skim milk while stirring constantly.
- Cook an additional 2 minutes or until thickened and bubbly, stirring constantly.
- Remove from heat and add pepper.
- Combine the broccoli, milk mixture, rice, cheese and mayonnaise in a bowl; stir well.
- Spoon into a shallow 2 quart casserole dish that has been sprayed with cooking spray.
- Melt remaining teaspoon of margarine and combine with crushed melba toast, sprinkle on top of casserole.
- Bake at 350°F for 25 minutes or until heated through.