Recipe By BRIDG
Rating
Published May 26th
Prep 40m Cook 30m Additional - Ready In 70m
Servings 6 to 8 servings Calories 544.9

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!

Recipe Ingredients

  • ½ cup uncooked white rice
  • 10 ounces broccoli florets
  • 10 ounces cauliflower florets
  • ½ cup butter
  • 1 onion, chopped
  • 1 pound processed cheese food, cubed
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 5 ⅓ fluid ounces milk
  • 1 ½ cups crushed buttery round crackers

Cooking Directions

  1. 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. 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. 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. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Nutrition Facts

  • Calories 544.9
  • Carbohydrate 30 g
  • Cholesterol 100.7 mg
  • Fat 38.8 g
  • Fiber 3 g
  • Protein 20.5 g
  • Saturated Fat 22.5 g
  • Sodium 1544.1 mg
  • Sugar 5.2 g

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Reviews

  1. I make mine with cream of mushroom soup a sprinkle of garlic powder and 2 pieces of crumbled bacon. Also you can cut down on the butter to a couple tablespoons. YUM!
  2. I brought this to a Thanksgiving luncheon and thought that it turned out really well. I gave this recipe 5 stars though I did change the original recipe based on reviews. These are the changes I made: I doubled the amt of rice broccoli and cauliflower. I left out the onions and celery (my preference) - Read more ...
  3. The first time I made this I used frozen broc and cauli. The cauli was fine but the broc was nothing but stalks and some were really tough and woody. Now I make it with fresh veggies and it is absolutely FANTASTIC! I use extra-sharp Cheddar cream of mushroom soup as I always have it - Read more ...
  4. This recipe was wonderful! It was great the first night and for left-overs. I made a few changes though. I used brown rice. I steamed the broccoli and cauliflower. As per previous reviews of runny sauce I used only 1/4 cup butter and 3/4 pound processed cheese food and 1/2 cup (4 oz.) milk. I - Read more ...
  5. 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 also increased the rice to 1 cup and mixed the soups with the milk before I poured over the - Read more ...
  6. Great Recipe! I just gave it a few of my own alterations...I used about a tablespoon of butter and a mere sprinkling of shredded cheddar/monteray jack cheese to cut down on fat. Also I used cream of mushroom soup and added some frozen peas. Wonderful! Thanks Bridget
  7. 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, soup, and about 1/2 cup shredded cheddar (not a pound of Velveeta!) to make a sauce THEN stirred in the - Read more ...
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