This Broccoli Rice Casserole is an easy but filling side dish. It is often a menu option on Southern plate luches.
1 cup brown rice
2 cups chicken broth
16 oz frozen chopped broccoli, thawed and drained
1 Tbsp butter
1/2 medium onion, chopped
1 cup low fat buttermilk
1 Tbsp Ranch dressing mix
4 oz Velveeta Cheese, cubed
1/2 cup mayonnaise
1/4 cup light sour cream
1. Cook brown rice in chicken broth according to package directions.
2. In a small skillet, melt butter and sauté onion until soft. Remove from heat and stir in Velveeta, butter milk, Ranch mix, mayonnaise, and sour cream, mixing well.
3. In a greased 2 quart casserole layer half of the rice, broccoli, half of the sauce, the remainder of the rice, and the remainder of the sauce.
4. Bake at 375* for 20 minutes.