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: | 40m |
| Cook Time: | 30m |
| Ready in: | 1h 10m |
| Yield: | 6 to 8 servings |
| Ingredients | |
| 1/2 cup uncooked white rice 10 ounces broccoli florets 10 ounces cauliflower florets 1/2 cup butter 1 onion, chopped 1 pound processed cheese food, cubed 1 (10.75 ounce) can condensed cream of chicken soup 5 3/8 fluid ounces milk 1 1/2 cups crushed buttery round crackers | |
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
- 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 Information Servings Per Recipe: 7 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 543 cal | Total Fat: | 38.8 g | Cholesterol: | 101 mg | |||
| Sodium: | 1546 mg | Carbohydrates: | 29.5 g | Fiber: | 3.2 g | |||
| Protein: | 20.6 g | |||||||
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