| 1 Tbsp Butter | 1 (10 3/4 oz) Can Cheddar Cheese Soup |
| 1 Large Onion | 1 1/2 Cups Cooked Brown Rice |
| 1 Bunch Fresh Broccoli | 3 Tbsp Grated Parmesan Cheese |
| 1 tsp Minced Garlic | Salt and Pepper |
| 1/3 Cup Milk | Mozzarella Cheese (Optional) |
Heat oven to 350.
Heat butter in a large skillet. Cook onion, broccoli and garlic in skillet until crisp-tender, stirring occasionally. Add milk, soup, rice and salt, stirring to combine. Simmer until soup mixture is bubbly. Add parmesan cheese and transfer to a 9×13 baking dish. Bake for 20 minutes or until hot and bubbling. Sprinkle with Mozzarella.
Cook crescent rolls according to package directions. Remove from oven and brush with melted butter, sprinkle with garlic salt.
