Broccoli, cauliflower, cheese and rice casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 326.1
  • Total Fat: 19.2 g
  • Cholesterol: 45.5 mg
  • Sodium: 768.6 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 14.3 g

View full nutritional breakdown of Broccoli, cauliflower, cheese and rice casserole calories by ingredient

Number of Servings: 8


    1 cup uncooked white rice
    2 - 12oz bags of broccoli & cauliflower mix or u can use fresh
    1/2 cup butter
    1 onion, chopped
    8oz processed cheese food, cubed
    1 (10.75 ounce) can condensed broccoli cheese soup
    4 fluid ounces milk
    1 1/2 cups crushed buttery round crackers

    ( I did not use the onion, but put it on here cause that is what the recipe calls for)

    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).
    3.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, broccoli 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.


Bake in 9x13 pan and then cut evenly in 8 sections. Not exact messurement but that is how I did it.

Number of Servings: 8

Recipe submitted by SparkPeople user NJDADDYOFTWO.