Broccoli, Cheese and Rice Casserole

This casserole was an instant hit—a perfect comfort-food dish that was easy to assemble. We enjoyed it on its own, but it would also pair nicely with chicken.

1 cup uncooked instant brown rice
¾ cup chopped onion
¼ C fat-free milk
4 ounces light Velveeta cheese, cubed
2 T. butter, softened
2 (10-ounce) packages frozen broccoli, thawed, drained and chopped
1 (10 ¾-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
¼ t. black pepper
¼ t. salt
1 T. Worcestershire sauce

Pre-heat the oven to 350°.

Combine all ingredients in a large bowl, and spoon into a casserole dish. Back for 45 minutes, or until the top of the casserole is a golden-brown and slightly bubbling.