The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 15, 2004
Definatly a keeper! I will be making this again for sure. Kids ate it and I *loved* it. Only hitch, at least when I made it, I had to double the rice because 1/2c uncooked rice doesn't make that much and the whole thing is quite soupy without the extra bulk. Once I added more cooked rice, it was super. I did not use processed cheese (EW! fake cheese!) and I used brown rice. I used all real cheese and the dish was soooooooooo good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 19, 2004
I gave this recipe 5 stars because it is a very good dish as is.What I am looking for though is some input from people that have made this,it's good like it is but what could I add to it to give it some more flavor.Like some spices that would add to it and blend well.I'm not much of a cook but I'm trying so I'm coming to you for help.It just tasted like it could use something to give it some depth.To me it was just a little bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 31, 2004
This is great comfort food! Made this exactly how the recipe reads. 5 and 3/8 fluid ounces of milk is 2/3 cup. Regular Velveeta for the cheese and Town House crackers for the top. If you need something for a covered dish event, this is ideal. I served this with the fabulously easy and delicious Chutney Chicken recipe from this site.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 16, 2004
this was a great starter recipe but I made a few changes to fit my family... I used a pound and a half of processed cheese and about a cup of shredded cheddar under the topping to bring out the flavor. I also sauteed some mushrooms in with the onions and butter... no leftovers here!
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 14, 2004
Loved it- I did use the milk because I used sticky rice and it was perfect.
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Cooking Level: Intermediate

Home Town: Tyler, Texas, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 2, 2004
Great recipe. Made the following changes: all cauliflower, real cheddar cheese, garlic and onion powder, water chestnuts used La Choy Chow Mein noodles for topping and more cheddar instead of crackers! Turned out great with lots of flavor and crunch!
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Cooking Level: Expert

Home Town: Tahiti, Archipel De La Société, French Polynesia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 22, 2004
My family and I loved this recipe! I too, left out the milk, as suggested by some other reviewers, and it came out fine. I also used American cheese slices torn up into strips, because that's what I had on hand. I will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 17, 2004
I followed this recipe to the letter. I took this dish to a family reunion. I should have doubled the recipe because there was nothing left to bring home. EVERYONE told me it was the most delicious they've had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 18, 2004
YUM! Great casserole. I make it differently each time. Sometimes I'll add bread crumbs instead of rice and I always leave out the milk. Ritz crackers are a must!!! Don't cook the vegetables as long as the recipe states, though!! This is my husband's FAVORITE!!!
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Cooking Level: Intermediate

Home Town: Ukiah, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 12, 2004
AMAZING! For the first time, I made the entire Easter meal and this recipe was by far the favorite dish. My family could not stop raving about this casserole! I am positive I will be asked to make this time and time again. Note: My family hates rice, so I left it out. This dish couldn't have been any better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 7, 2004
Very yummy! I added 1 cup of rice and used 14ounce packages of broccoli and cauliflower, but it still turned out wonderful. I made it for a family gathering and nothing was left!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 29, 2004
We weren't thrilled with the casserole, too sticky, but it makes a terrific soup. Cook the broccoli and cauliflower in 4-6 cups water (I added some chicken base also) Then add the rest of the ingredients and cook until hot. Obviously, leave out the crackers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 24, 2004
I tried this recipe a couple of nights ago, my husband loved it. It made alot, so we had plenty of leftovers, But the leftovers didn't last long.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 21, 2004
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!!!
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Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 19, 2004
Made this tonight for supper and everyone loved it ! Even my picky 12 year old ate it. I added some fresh garlic to the onions and used mushroom soup instead of chicken soup. Thanks for sharing
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Cooking Level: Expert

Living In: Sherwood Park, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 1, 2004
I halved the recipe, used a 16-oz bag of frozen broccoli, and omitted the crackers. My husband LOVED this. He had 3 helpings and kept saying how good it was. A definite keeper in our household!
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Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA
Living In: Athens, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 1, 2004
This is the most wonderful side dish ever. I make it all the time for my family. It makes a large amount so there is plenty of leftovers. As soon as the leftovers are gone, my kids are begging for more. Way to go!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 3, 2003
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 27, 2003
Yum. This would be easy to cut this recipe in 1/2 because it makes a lot. The crackers are good the first time, but get soggy. So maybe sprinkle them on as you eat it. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 24, 2003
This was very good! I made this in the morning and then stuck it in the fridge until the evening. Then I just added the crackers and baked it for 35 - 40 minutes instead of the 30 minutes called for in the recipe. Next time I'll try adding chicken and more veggies for some variety.
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