Dear Jeanne: This is one of my foolproof family vegetable dishes. Everyone loves it, but it's got too much fat. Can you improve it? Thanks! — Sherri, Savoy, Ill.

Dear Sherri: This is a quick, easy and quite tasty vegetable side dish. It even can be made ahead, covered and refrigerated, and heated later. I found frozen broccoli only in 16-ounce packages, so I adjusted the recipe to use that amount.

Broccoli, Rice and Cheese Casserole

1 chopped onion

1/3 cup margarine

2 cups cooked rice

1 (8-ounce) jar Cheez-Whiz

1 can cream of mushroom soup

2 10-ounce packages frozen broccoli

Saute the onion in the margarine. Mix in the rice, Cheez-Whiz and mushroom soup. Add the broccoli. Place ingredients in a casserole, and bake for 45 minutes at 350 F.

Makes 8 servings.

Low-fat Broccoli, Rice and Cheese Casserole

1 small onion, finely chopped

1 can (10 3/4 ounces) reduced-fat cream of mushroom soup

1 cup reduced-fat cheddar cheese, grated

1/3 cup freshly grated Parmesan cheese

1/3 cup nonfat milk

1/2 teaspoon garlic powder

16 ounces frozen broccoli florets, thawed

1 cup cooked rice

1. Preheat oven to 350 F. Prepare a 2-quart casserole dish by coating with nonstick cooking spray. Set aside.

2. Coat the inside of a skillet with nonstick cooking spray. Place the chopped onion in the pan, and cook over medium-high heat until softened, stirring frequently, adding water or chicken broth as necessary to prevent scorching.