Description
A warm and comforting casserole loaded with fresh broccoli and cauliflower, creamy processed cheese sauce, tender rice, and finished with a golden buttery cracker topping. This easy side dish is perfect for weeknight dinners, potlucks, and holiday tables.
Ingredients
Vegetables
-
10 ounces broccoli florets
-
10 ounces cauliflower florets
Base Ingredients
-
1/2 cup butter
-
1 onion, chopped
-
1/2 cup uncooked white rice
-
1 pound processed cheese food, cubed
-
1 (10.75-ounce) can condensed cream of chicken soup
-
2/3 cup milk (approximately 5.38 ounces)
Topping
-
1.5 cups buttery round crackers, crushed
Friendly Notes on Substitutions:
-
If you prefer fresh vegetables over frozen, feel free to use them—just make sure to pat them dry before adding to the casserole.
-
Prefer a different cheese? Sharp cheddar or a cheddar-mozzarella blend works beautifully, though processed cheese food creates the smoothest, creamiest sauce.
-
Don’t have cream of chicken soup? Cream of mushroom or cream of celery are wonderful alternatives.
Instructions
Bring 1 cup of water to a boil, dump in your rice, get it boiling again, then turn it down and cover it. Let it sit for about 20 minutes until the water’s mostly gone. The rice should be tender but not falling apart. I’ve definitely overcooked rice before and ruined a casserole, so just keep an eye on it. Set it aside when it’s done.
Throw your broccoli and cauliflower in a saucepan, cover with water, bring it to a simmer, and cook for about 10 minutes. This is important—they should still be a little crunchy when you bite into them. I learned this because I used to overcook them and end up with mushy casserole. Drain them really well in a colander because any extra water will make your casserole watery.
Set your oven to 350°F. Do this while you’re working on the vegetables so it’s ready to go.
Melt your butter in a big saucepan over medium heat and throw in your chopped onion. Stir it around for about 5 minutes until it gets soft and smells amazing. This is where the flavor really starts happening.
Dump your drained vegetables and cooked rice into the saucepan with the butter and onion. Mix it all together really well. Then add your cubed cheese, the soup, and the milk. Stir it constantly for a couple minutes until the cheese melts and everything looks creamy and combined. Taste it if you want—it should taste cheesy and delicious at this point.
Pour the whole thing into your 9×13-inch baking dish and spread it out so it’s even. If it looks too thick, add a splash more milk. If it looks too thin, don’t panic—it’ll firm up in the oven.
Throw your crackers in a zipper bag and crush them with your hands until they’re broken up but not super fine. You want texture, not cracker dust. Sprinkle them over the top of the casserole. Don’t press them down—just let them sit on top so they can get golden and crispy.
Bake for 30 minutes until it’s bubbling around the edges and the top is golden brown. Your kitchen is going to smell unbelievable. Let it sit for 5 minutes before you serve it because it’ll be easier to scoop that way.
Notes
-
Keep vegetables crunchy: Don’t skip the par-cooking step, and don’t overcook them. Undercooked is better than overcooked here.
-
Avoid a watery casserole: Make sure to drain your vegetables thoroughly after par-cooking. Any excess water will dilute the sauce.
-
Golden topping every time: If your cracker topping isn’t browning after 30 minutes, increase the oven temperature to 375°F for the last 5 minutes. Check it closely so it doesn’t burn.
-
Make it heartier: Add 1 cup of diced ham or cooked bacon for a protein boost.
-
Shortcut option: Use pre-cooked rice or rotisserie chicken to save even more time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American