553 Ratings
  • 5 star values: 345
  • 4 star values: 160
  • 3 star values: 27
  • 2 star values: 13
  • 1 star values: 8

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
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Nutrition Facts

545 calories; 38.8 g total fat; 101 mg cholesterol; 1544 mg sodium. 30 g carbohydrates; 20.5 g protein; Full Nutrition


Reviews (422)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
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.
(608)

Most helpful critical review

Rating: 1 stars
12/16/2011
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.
(3)
553 Ratings
  • 5 star values: 345
  • 4 star values: 160
  • 3 star values: 27
  • 2 star values: 13
  • 1 star values: 8
Rating: 5 stars
12/24/2003
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.
(608)
Rating: 4 stars
07/24/2003
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.
(321)
Rating: 4 stars
07/24/2003
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!
(140)
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Rating: 5 stars
01/21/2005
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!
(79)
Rating: 5 stars
11/18/2005
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!
(62)
Rating: 5 stars
03/21/2004
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!!!
(46)
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Rating: 4 stars
07/24/2003
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
(40)
Rating: 5 stars
07/24/2003
This is awesome-everyone I made this for loved it.
(36)
Rating: 4 stars
07/24/2003
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.
(33)