Broccoli and Cauliflower Casserole


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!

Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hrs 10 mins
6 to 8 servings


  • ½ cup uncooked white rice

  • 10 ounces broccoli florets

  • 10 ounces cauliflower florets

  • ½ cup butter

  • 1 onion, chopped

  • 1 pound processed cheese food, cubed

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 5 ⅜ fluid ounces milk

  • 1 ½ cups crushed buttery round crackers


  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.

  2. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  3. 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.

  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Nutrition Facts (per serving)

545 Calories
39g Fat
30g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 545
% Daily Value *
Total Fat 39g 50%
Saturated Fat 23g 113%
Cholesterol 101mg 34%
Sodium 1544mg 67%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 21g
Vitamin C 55mg 277%
Calcium 439mg 34%
Iron 2mg 11%
Potassium 489mg 10%

* 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.

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