Chili Con Queso Broccoli Rice Casserole

How to Make

Non-stick cooking spray
1-1/2 cups water
1/3 cup chopped onion
1/3 cup chopped celery
2 (10-oz) packages frozen chopped broccoli, cooked according to package directions and drained
1-1/2 cups Smith's Chili Con Queso Dip
1/4 cup Smith's French Onion Dip
1/4 cup Smith's Small Curd Cottage Cheese
1-1/2 cups cooked long grain white rice
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 cup Smith's Vitamin D Milk
2 cups crispy fried onions

Heat oven to 350 F.
Spray a 13” x 9” baking dish with cooking spray. Set aside.
In a 1-quart saucepan, bring water, onion and celery to a boil over high heat.
Reduce heat to medium and boil for 10 minutes.
Drain, then place in a large bowl.
Stir in broccoli, Smith’s Chili Con Queso Dip, Smith’s French Onion Dip, Smith’s Cottage Cheese and rice.
In a small skillet, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add Smith's milk, stirring constantly until smooth and mixture just begins to thicken.
Remove from heat and stir into mixture in bowl. Pour into prepared dish.
Bake uncovered for 25-30 minutes or until bubbly.
Add onions to top and bake for 5 minutes more.

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