Monday, 8 August 2011

Broccoli and Cauliflower Cassarole

1/2 cup uncooked white rice
10 oz broccoli florets (I used 2 heads....smallish)
10 oz cauliflower florets (I used 1 big head)
1/2 cup butter
1 onion, chopped
1 1/2 cups of cheese whiz
1 (10.75 ounce) can condensed cream of chicken soup 
3/4 cup milk
1 1/2 cups crushed crackers (Ritz or something similar)

Here's what you do:
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).
In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan.
3. 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.

******Sorry about the lack of photograph, it was eaten up before I even thought about posting the recipe!
I made the casserole again this week at my sisters request, this time I took a picture

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