• 1 cup instant rice, uncooked
• 1/2 cup onion, chopped
• 1/4 cup skim milk
• 4 oz light cheese, cubed
• 2 Tbsp light margarine, softened
• 20 oz chopped broccoli, thawed and drained
• 10 oz reduced fat cream of mushroom soup, undiluted

1. Preheat oven to 350°.
2. Combine all ingredients in a large bowl, and spoon into a 2 quart casserole.
3. Bake at 350° for 45 minutes.

(carley)