Preheat oven to 350(F). Cook the minute rice according to package directions.
Meanwhile, in large sauce pan cook the onions in 3 tablespoons of the butter until tender. Add the soup, broccoli, cheese and enough milk to make it the desired consistency. I estimated I used about a cup, maybe a little more. Stir together carefully and let cook slightly at least until broccoli is nicely thawed and the cheese begins to melt. Stir in the cooked rice. Turn into a buttered 9x13 pan.
Melt the rest of butter. Add enough bread crumbs to make a nice crumb topping; add about a quarter teaspoon of salt and a dash of pepper, to taste, to the crumb mixture.
Bake the casserole for 30 mins, add the crumb topping, then bake another 15 minutes.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 231 (46%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 73.9mg||23 %|
|Sodium 462mg||16 %|
|Potassium 296.5mg||8 %|
|Total Carbohydrate 49g||14 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 45.4g|
|Protein 18.4g||26 %|
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Calories per serving: 500
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