Ingredients
2 cups instant rice
1/4 cup butter
3/4 cup chopped onion
2 (10 oz) packages frozen chopped broccoli
2 (10.75 oz) cans condensed cream of mushroom soup
1 (16 oz) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
1
Preheat the oven to 350°F (175°C). Cook instant rice according to box instructions and thaw broccoli as per package directions; drain well.
2
In a pan, melt butter over medium heat. Add chopped onions and cook, stirring frequently, until softened, about 3-5 minutes.
3
Combine cooked broccoli, rice, onions, mushroom soup, and cheese sauce in a 9x13-inch casserole dish. Season with salt and pepper to taste.
4
Bake uncovered for 30-40 minutes until the top turns golden.
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