Broccoli and Cauliflower Casserole

A creamy, cheesy rice and veggie dish topped with crushed buttery crackers. See more

READY IN ABOUT 1¼ hrs

Broccoli and Cauliflower Casserole

Read Reviews (346)

"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!" — BRIDG

Directions

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 9x13 inch baking dish and sprinkle the crackers on top.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Kitchen-Friendly View

PREP 40 mins
COOK 30 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 24, 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.

—Tmom

See full review »

Most Helpful Critical Review

Apr 04, 2011

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!

—corinneallyson

See full review »

457 Ratings

See other versions of this recipe!

Jul 24, 2003

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.

—TORTOISE33

See full review »

Jul 24, 2003

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!

—DREGINEK

See full review »

Jan 21, 2005

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!

—Caroline C

See full review »

Nov 18, 2005

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!

—BRANDI7920

See full review »

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!!!

—Robbie Rice

See full review »

Jul 24, 2003

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

—WHITNEY13

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Broccoli Rice Casserole

Broccoli Casserole II

Cauliflower and Broccoli Bake

Broccoli Casserole

Spicy Chicken Broccoli Casserole with Fresh Arugula

Broccoli Cheese Casserole

Gramma B's Broccoli Casserole

Broccoli, Rice, Cheese, and Chicken Casserole

Creamy Broccoli Casserole

Broccoli Cheese Casserole

Nutrition

Calories
545 kcal
27%

Carbohydrates
30 g
10%

Cholesterol
101 mg
34%

Fat
38.8 g
60%

Fiber
3 g
12%

Protein
20.5 g
41%

Sodium
1544 mg
62%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli and Cauliflower Casserole

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 545
Calories from Fat: 349

% Daily Value *
Total Fat 38.8g 60 %
Saturated Fat 22.5g 112 %
Cholesterol 101mg 34 %
Sodium 1544mg 62 %
** Potassium 489mg 14 %
Total Carbohydrates 30g 10 %
Dietary Fiber 3g 12 %
Protein 20.5g 41 %
Sugars 5.2g
Vitamin A 45 %
Vitamin C 92 %
Calcium 55 %
Iron 19 %
** Thiamin 16 %
Niacin 50 %
** Vitamin B6 18 %
** Magnesium 15 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.