1 pkg (6.3 oz/180 g) Uncle Ben's Long Grain & Wild Rice original recipe (I couldn't find this product, so I used 1 cup of Uncle Ben's Natural Select Roasted Chicken & Wild Rice)
2 10oz. cans of reduced-fat cream of mushroom soup
1/4 cup light old cheddar (sharp), shredded
2 tsp Dijon mustard
1 1/2 cups broccoli florets, cut small
1 1/2 cups cauliflower florets, cut small
Prepare rice according to package directions, omitting butter. Set aside.
Preheat oven to 350 degrees. In a medium bowl, stir together soup, cheese and Dijon mustard. Mix well. Spray a medium casserole dish with cooking spray. Layer half the soup mixture over bottom, top with half the broccoli and cauliflower, followed by half the rice. Repeat layers. Cover and bake for 1 hour. Let cool for 5 minutes before serving.
