Broccoli and Cauliflower Casserole Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• cup uncooked white rice
• 10 ounces broccoli florets
• 10 ounces cauliflower florets
• cup butter
• 1 onion, chopped
• 1 pound processed cheese food, cubed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 5 fluid ounces milk
• 1 cups crushed buttery round crackers

Directions

Step 1: In a saucepan, bring water to a boil. Add the rice and stir. Reduce the heat, cover, and let it simmer for 20 minutes. Once done, drain the rice and set it aside.

Step 2: In a separate pot, simmer the broccoli and cauliflower florets in water for about 10 minutes, or until they reach a crunchy texture.

Step 3: While the vegetables are simmering, preheat your oven to 350F (175C).

Step 4: In a large saucepan, melt the butter over medium heat. Once melted, add the chopped onion and saut until softened and fragrant.

Step 5: Stir in the cooked broccoli, cauliflower, and rice into the saucepan with the onions. Once everything is evenly coated, add the cubed cheese, condensed cream of chicken soup, and milk. Stir well to combine all the ingredients.

Step 6: Transfer the entire mixture into a 9x13 inch baking dish. Spread the crushed crackers evenly over the top.

Step 7: Bake in the preheated 350F (175C) oven for 30 minutes or until the top is golden and the dish is heated through.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.