Broccoli, Cauliflower and Rice Casserole
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3 cups cooked long grain white rice, rinsed and drained
3-1/2 cups frozen broccoli and cauliflower cuts, thawed
2 tablespoons margarine
1/3 cup chopped onion
8 ounces Cheez Whiz
1 can (10-1/2 ounces) cream of mushroom soup
1 cup boiling water
2 beef bouillon cubes
Coat 9x13-inch baking dishwith cooking spray. Placed cooked white rice on bottom of baking dish. Place thawed broccoli and cauliflower cuts on top of rice.
In two quart saucepan melt margarine and add onion. Cook on low heat until onion is translucent. Add Cheez Whiz and undiluted cream of mushroom soup until smooth. Dissolve two beef boullion cubes in one cup boiling water. Add to saucepan mixture. Cook until smooth; will make approximately three cups. Pour sauce over vegetables in casserole one cup at a time until top of vegetables are covered. Bake in the oven at 350 degrees uncovered for 35-45 minutes until top is light brown.