Recipe by BRIDG
"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!"
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uncooked white rice
processed cheese food, cubed
1 (10.75 ounce) can
condensed cream of chicken soup
5 3/8 fluid ounces
1 1/2 cups
crushed buttery round crackers
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 ingredients. This fits perfectly in the rectangle pampered chef stone. Someone mentioned that they wouldn't add the crackers next time because the next day they were soggy; however, my family liked the flavour of the cracker in the leftovers - tasted like a buttery stuffing. I also have a kitchen scale so i converted to help you out (cause I didnt know how much was 10 oz of broccoli or cauliflower) 10 oz broccloli florets is about 4cups, 10 oz. cauliflower florets is about 3 cups. This of course depends on how you chop, but at least it can give you an idea.
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!
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 broccoli, cauliflower, and rice. All fit into an 8x8 glass dish. Sprinkled top with freshly ground pepper, Italian bread crumbs instead of crackers, and a little more cheddar. Would be good with ham on side or even in the casserole.
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 saute next time I make this...cause I will be making it often!
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 on hand, plus I follow others' advice and use 1 cup of rice. Thanks for posting, Bridget!
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), and I used block cheddar cheese chopped up. I added garlic to the butter when I sauteed the broccoli and cauliflower. Well, it looks like I changed the recipe completely - however I give it 5 stars because the base recipe was strong enough to with stand my changes and still be great! Thank you for a yummy recipe - I'll be serving for many holidays to come!
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 only had cream of chicken soup with herbs. I didn't have crackers, but figured they'd be soggy for left-overs anyway. Again, this recipe is a keeper!!!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Cauliflower Casserole
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 349
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