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.
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
This is awesome-everyone I made this for loved it.
Came out way too soupy! Next time will increase rice amount next time and decrease milk amount. Used Cream of Chicken Soup with Herbs. otherwise it was tasty and fairly easy to put together especially if you have leftover rice and don't have to cook that first.
It says to cook the rice in water-how much water? And then to drain it? The recipe also says to simmer the veggies for 10 min until crunchy. Mine were close to mushy by then. I wasn't sure how much milk was 5 3/5 oz so I just added 1/2 cup. I had all kinds of problems with this recipes. The end result was pretty bad.
