I've made this recipe twice in the past two weeks. It's that good. One time I made it as a main dish, because I try to do meat-free meals every now and then. About a week later I made it as a side with pork chops. This is great way to sneak some veggies into a delicious dish. My sister-in-law doesn't even like broccoli at all and she loved it! What you need: 1 cup shredded cheddar (4 oz.) 3/4 cup milk 1/2 of an 8oz. pkg. cream cheese 2 tsp. herb garlic soup mix or marinade powder 3 cups cooked rice 2 cups cooked broccoli florets (small pieces) 3/4 cups crushed cornflakes *For a healthier recipe, use nonfat milk and reduced fat cream cheese. You can also use brown rice if you prefer it. What you do: 1) Preheat oven to 375. 2) Cook rice according to instructions. I use Minute Rice. 2) Take one broccoli crown and cut florets into extra small pieces. Sprinkle with olive oil, salt and pepper and bake on a baking sheet for ten minutes. Set aside. (You can also steam your broccoli if you prefer.) 3) Coat an 8x8 baking dish with cooking spray. 4) In a large skillet, combine cheddar, milk, cream cheese and soup mix (I couldn't find herb garlic soup mix at the store, but I found a packet of herb-garlic marinade powder on the seasonings aisle and it worked great!). Cook and stir over medium-low heat until cheese melts and mixture is smooth. 5) In a large mixing bowl, combine cooked rice, baked broccoli, and cheese mixture. Stir together until well mixed. 6) Spoon into greased baking dish and sprinkle with crushed cornflakes. I also sprinkled a tiny bit of cheese on top. 7) Bake for 25 minutes. Serve hot! Cook your rice. Cook your broccoli. I like mine baked, but you can also steam it. Heat cheese sauce. Mix rice, broccoli, and cheese sauce together. Pour rice mixture into baking pan and top with cereal. I cheated and used Chex because I had it on hand, but I think it tastes better with Cornflakes! Bake on 375 for 25 minutes. I sprinkled a little cheese on top because I couldn't resist! Enjoy! ... Read more
