Cheesy Broccoli and Cauliflower Rice Bake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 153.1
- Total Fat: 6.0 g
- Cholesterol: 15.6 mg
- Sodium: 394.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.1 g
- Protein: 7.0 g
View full nutritional breakdown of Cheesy Broccoli and Cauliflower Rice Bake calories by ingredient
Introduction
This recipe came about when my dad managed to get a hold of ten heads of cauliflower and six stalks of broccoli.We threw some things together to quickly use up our bulk supplies, and we were both pleasantly surprised at how yummy such a simple recipe could be. This recipe came about when my dad managed to get a hold of ten heads of cauliflower and six stalks of broccoli.
We threw some things together to quickly use up our bulk supplies, and we were both pleasantly surprised at how yummy such a simple recipe could be.
Number of Servings: 16
Ingredients
-
2 cups dry rice
1 medium-large head cauliflower, cut into florets
1 large stalk broccoli, cut into florets
1 can condensed cream of potato soup
1 can condensed cream of celery soup
8 oz cheddar cheese
Directions
Preheat oven to 325 degrees.
Place cauliflower and broccoli in pot and cover with water. Boil on medium heat for approximately 20 minutes or until very tender.
Cook rice according to package (microwaving seems to be the quickest and best way for me).
Mix soups from the cans into the cooked rice. Add two and a half cans of water to soup/rice mixture.
Add cooked broccoli and cauliflower to soup/rice mixture.
Cube cheddar cheese.
Sprinkle half of the cheddar cheese in the bottom of casserole dish.
Spread the broccoli, cauliflower, rice, soup mixture over the cheddar cheese.
Press the remaining cheddar cheese on top of casserole.
Cook in over at 350 degrees for 30 minutes or until casserole is bubbly, very lightly browned on top, and cheese is melted.
* If using a traditional casserole dish, you may want to split the ingredients in half or freeze half of the unbaked pasta to bake at another time.
Number of Servings: 16
Recipe submitted by SparkPeople user AEGLOS.
Place cauliflower and broccoli in pot and cover with water. Boil on medium heat for approximately 20 minutes or until very tender.
Cook rice according to package (microwaving seems to be the quickest and best way for me).
Mix soups from the cans into the cooked rice. Add two and a half cans of water to soup/rice mixture.
Add cooked broccoli and cauliflower to soup/rice mixture.
Cube cheddar cheese.
Sprinkle half of the cheddar cheese in the bottom of casserole dish.
Spread the broccoli, cauliflower, rice, soup mixture over the cheddar cheese.
Press the remaining cheddar cheese on top of casserole.
Cook in over at 350 degrees for 30 minutes or until casserole is bubbly, very lightly browned on top, and cheese is melted.
* If using a traditional casserole dish, you may want to split the ingredients in half or freeze half of the unbaked pasta to bake at another time.
Number of Servings: 16
Recipe submitted by SparkPeople user AEGLOS.
