Broccoli and Cauliflower Casserole

Broccoli and Cauliflower Casserole

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"This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!"

Ingredients

1 h 10 m {{adjustedServings}} servings 545 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1544 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
  2. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
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Reviews

381
  1. 505 Ratings

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This is awesome, simple and easy to make a little more healthy. I didn't tweek it much. Just added 2 cloves garlic, low sodium/fat soups, no salt cracker, cut the butter down to 1/4 cup. I als...

Good, but had to modify. Thought butter amount was ridiculous so used no more than 1 Tbsp. to saute onion (also added 2 cloves of minced garlic). Changed order of recipe by then adding milk, s...

Used about half the processed cheese and half the butter than called for and used 1 cup of rice. Teriffic! Creamy, cheesy and oh so very good! I too might add some minced garlic in the onion sa...