Reviewed: Mar. 2, 2008

Totally loved this recipe! I used parboiled rice. It tasted like homemade dishes that my Baba used to make. Fantastic. Will definitely make this again!

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L. Johnson

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 20, 2008

This was a big hit with my family. I will definitely make this again.

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Little One

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Feb. 17, 2008

yummy a new family favorits with roasts and for holiday occasions.

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Melissa

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Jan. 24, 2008

What a nice recipe. I followed it exactly except I used 1/4 cup butter to saute the onions. Next time I make it, which I definitely will, I will only use half the amount of cheese. I was originally going to cut the amount of cheese, but I wanted to be able to rate this recipe fairly. I can honestly say that 1lb of cheese is WAY TOO much. It is hard to enjoy the other ingredients if each spoonful is large amounts of melted cheese.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jan. 4, 2008

Even our guests who usually don't like veggies loved this one!

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mamaethan

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Reviewed: Jan. 3, 2008

I made this dish a bit differently, but it turned out great. I used 1 cup of rice, 1 full head of cauliflower and 2 broccoli crowns (we like veggies), 1/4 cup of butter, 1/2 pound of grated Gruyere and 1/2 pound of grated mild cheddar, and 16oz of cottage cheese (instead of the soup and milk). I used the same method and used the crackers on the top. It was lower fat and really cheezy.

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sar&ausP

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Reviewed: Dec. 31, 2007

This was way too heavy for our liking. It sounded better than it tasted. Sorry, won't be making this one again.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 25, 2007

Made this for Christmas and everyone loved it. Used one head of broccoli and one head of cauliflower and there was a ton of food. Made the recipe exactly as written and it came out perfect. Next time I will try all broccoli. This recipe is very similar to the broccoli casserole at a restaurant nearby and I have been searching for something similar for quite a while so thank you.

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CWAGNER99

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Reviewed: Dec. 16, 2007

Smooth and creamy comfort food. Good veggie dish! Fed this to my S.O. when he was recovering from the flu and it was perfect. I enjoyed it also!

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northern exposure

Living In: Laramie, Wyoming, USA

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Reviewed: Dec. 8, 2007

I gave this recipe 4 start simply for the fact that it gave me a great idea for dinner. I rarely cook things as is and this was no exception. I used frozen jasmine rice for convenience. No need to cook just throw it in. I added a cup of corn and precooked chicken strips. You know the kind in the refrigerated section. I also used shredded sharp white cheddar cheese insted of velveeta(i'm not a fan) and whole wheat ritz crackers and a couple Tablespoons of butter. It was delicious and not runny at all. Give the white cheddar a try.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Nov. 19, 2007

I am a butter lover so I ignored previous comments, but I am telling you that 1/2 cup of butter is to much! I would use only 1/4 cup. Other than that it was a good recipe. I used a can of cheddar cheese Campbells soup instead of the processed cheese and just used bread crumbs sprinkled on top intead of butter crackers and it still turned out wonderful. Just back off on the butter!

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organic

Cooking Level: Expert

Home Town: Carrington, North Dakota, USA

Living In: Shakopee, Minnesota, USA

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Reviewed: Nov. 17, 2007

This casserole is tasty but really really runny. My mother asked that I make it again for Thanksgiving. I plan on eliminating or at least decreasing the milk and adding more rice. I read a previous review suggestign 1/2 velveeta and 1/2 white cheddar so I think I'll give it a shot!

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hmangels

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Reviewed: Nov. 13, 2007

This was really good! Everyone liked it (especially the guys!) I ended up eating leftovers of this for the next few days and never got sick of it. Simple and tasty. (I used 2 heads of brocoli and 1 head of cauliflower)

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dnuts

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Fullerton, California, USA

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Reviewed: Nov. 11, 2007

This was decent - but there seemed to be something missing. First of all, it was way too runny and made a mess of my oven. It either doesn't need the milk - or needs a beaten egg or two mixed in. I don't think it's too much cheese like some other reviewers have suggested. I wasn't crazy about the butter cracker topping, either. I think bread crumbs would have sufficed. Just a so-so recipe with some obvious flaws for us.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Nov. 9, 2007

Not a lot of flavor, but still comfort food. (I cut the cheese in half and used fat free half and half). It needs salt.

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Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Oct. 9, 2007

mmmmmmmmmm! I made it with 1/2 the butter, it would have been way too greasy for our family.. next time I make it, I will use between 1/2 and 3/4 the amount of velveeta.. it was just a bit too heavy and salty with it. Also, I used cream of mushroom - because I had it on hand. Even the baby (9 months) loved it! (NOTE: be very careful with babies and salt - their kidneys are not not able yet to tolerate a lot of salt! This meal was definitely pushing it and could not be his entire supper)

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Panabode

Cooking Level: Expert

Home Town: Ormond Beach, Florida, USA

Living In: La Conner, Washington, USA

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Reviewed: Sep. 28, 2007

This is one of those recipes that will be a hit for any type of gathering you need to bring a dish. Very yummy! The only change I made was that I used 1/2 velveta cheese & 1/2 white sharp cheddar. My kids loved it.

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