Broccoli, Cauliflower & Rice Bake
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 1/4 cup water
- 1/2 cup uncooked white or brown rice
- 1 head broccoli, florets cut off, discard thick stems
- 1 head cauliflower, florets cut off, discard thick stems
- 1/4 cup butter or margarine
- 1 medium onion, chopped
- 12 ounces process cheese food, cubed
- 1 can (10.75 ounce size) condensed cream of chicken soup, low-fat okay
- 1/2 cup milk, low-fat okay
- 1 1/2 cup crushed buttery crackers, optional
In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes. Add broccoli and cauliflower florets to pan, cover, and simmer for an additional 15 minutes. Strain any remaining water out of pan, place rice/vegetables in a greased 13x9x2-inch baking dish, set aside. In a saucepan over medium-high heat, saute onion in butter until golden. Reduce heat to medium-low and stir in cheese, soup, and milk, heat and stir until cheese has melted. Pour cheese mixture over rice/vegetables, stir to coat. If desired, sprinkle crushed crackers evenly over dish. Bake, uncovered, in a 350 degrees F oven for 30 minutes. This may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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