Broccoli Rice and Cheese Casserole MT

10-1/2  ounces		Campbells cream of mushroom soup
3  ounces		sharp cheddar cheese
2  teaspoons		extra virgin olive oil, divided
1/2  cup		uncooked jasmine rice
1		small yellow onion, 1/2" piece
2  cups		small broccoli florets
3  tablespoons		OPT: Bread crumbs to top
2  teaspoons		OPT: Curry powder in soup
1  pinch		salt and freshly ground black pepper to taste before eating

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Grease a 7- x 11-inch baking dish with olive oil cooking spray; set aside.
Heat 1 tsp oil in a small pot, medium-high heat. Add rice and cook, stirring often, until translucent and toasted, 1 to 2 minutes. Add 1 cup water and bring to a boil. Cover pot, reduce heat to medium-low and simmer until water is absorbed and rice is almost tender, about 15 minutes. Set pot aside off of the heat for 5 minutes, then uncover, fluff with a fork and set aside.

Preheat oven to 375°F. Heat remaining 1/2 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until softened. Add soup (and curry) and stir in onions. Add 2-3 cups fresh broccoli and rice - evenly to coat everything w/ the soup. Stir in the cheese briefly just before the transfer rice mixture to prepared baking dish. Bake until golden brown and bubbly, about 30 minutes. Add salt and pepper after cooking to taste.