recipe_name: Broccoli Cheese Rice Casserole
yields:
- amount: 8
  unit: servings
  X-name: casserole
ingredients:
- cooked brown rice:
    amounts:
    - amount: 3
      unit: cups
- butter:
    amounts:
    - amount: 1
      unit: Tbsp
- onion:
    amounts:
    - amount: 1
      unit: large
    processing:
    - chopped, about 1 cup
- Velveeta (or similar) cheese:
    amounts:
    - amount: 16
      unit: oz
    processing:
    - cut into cubes
- Mexican blend shredded cheese:
    amounts:
    - amount: 0.5
      unit: cup
- condensed cream of mushroom soup:
    amounts:
    - amount: 10.75
      unit: oz
- whole milk:
    amounts:
    - amount: 0.6667
      unit: cup
      X-fraction: 2/3
- ground black pepper:
    amounts:
    - amount: 0.25
      unit: tsp
- fresh broccoli florets:
    amounts:
    - amount: 2
      unit: cups
- butter:
    amounts:
    - amount: 1
      unit: Tbsp
    processing:
    - melted
- fine soft bread crumbs:
    amounts:
    - amount: 1
      unit: cup
steps:
- step: 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.
- step: 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.
- step: Add cheese, mushroom soup, milk, and pepper to the onion.  Cook, stirring frequently, until the cheese is completely melted.
- step: Add broccoli and rice into the cheese mixture and mix until combined.  Pour into the baking dish.
- step: In another bowl, mix the bread crumbs and second tablespoon of melted butter.  Sprinkle over the rice mixture.
- step: Bake uncovered 30-35 minutes, or until light brown on top and bubbling at the edges.
X-grubriffs:
  format: 1
  descriptions: []