I liked this recipe, though I changed a *bunch* of stuff for my preferences. First, I used frozen cauliflower and broccoli, which I steamed for almost 10 minutes before adding to the casserole. Next time I will use fresh veggies and steam them a little longer because the texture was kind of tough. I omitted the onions because I just don't like them, so there was no need for the butter. I substituted 1-2 cups of shredded carrots for the rice to increase the veggie content and that worked (plus it added a nice pop of color). I used cream of mushroom soup because I had it on hand and about 2/3 a pound of extra sharp cheddar cheese. I melted the cheese with the soup and milk before adding the veggies since the cheddar cubes needed a little more time to integrate into the sauce. After baking for 30 minutes the flavor was good, but the sauce was runny and the veggies were still too crisp. So I baked it for another hour in 20 minute increments. It ended up being ok that night, but the next day it was awesome. The leftover factor took it from 3 stars to 4. If I can work out the kinks (thicken the sauce, soften the veggies), I might get mine up to 5 star status.
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I liked this recipe, though I changed a *bunch* of stuff for my preferences. First, I used...