Description
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
- 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 ⅜ fluid ounces milk
- 1 ½ cups crushed buttery round crackers
Instructions
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat
- cover and simmer for 20 minutes. Drain and set aside.
- Simmer broccoli and cauliflower florets in water for 10 minutes
- or until crunchy. Meanwhile
- preheat oven to 350 degrees F (175 degrees C).
- 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 9×13 inch baking dish and sprinkle the crackers on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 7