Ingredients

• 3 cups

  cooked brown rice

• 1 Tbsp

  butter

• 1 large

  onion

  (

  chopped, about 1 cup

  )
• 16 oz

  Velveeta (or similar) cheese

  (

  cut into cubes

  )
• ½ cup

  Mexican blend shredded cheese

• 10¾ oz

  condensed cream of mushroom soup

• ⅔ cup

  whole milk

• ¼ tsp

  ground black pepper

• 2 cups

  fresh broccoli florets

• 1 Tbsp

  butter

  (

  melted

  )
• 1 cup

  fine soft bread crumbs

Steps

1. Preheat oven to 350°F. Coat 13x9-inch baking dish lightly with oil or cooking spray (to prevent sticking). Cook the rice as directed on the package.

2. While the oven preheats and the rice cooks, in a 10-inch skillet melt the first tablespoon of butter over medium heat and add the onion when melted. Cook until tender and starting to brown.

3. Add cheese, mushroom soup, milk, and pepper to the onion. Cook, stirring frequently, until the cheese is completely melted.

4. Add broccoli and rice into the cheese mixture and mix until combined. Pour into the baking dish.

5. In another bowl, mix the bread crumbs and second tablespoon of melted butter. Sprinkle over the rice mixture.

6. Bake uncovered 30-35 minutes, or until light brown on top and bubbling at the edges.