Rice, Broccoli and Cauliflower Casserole

READY IN: 1hr
Recipe by pink cook

I like this excellent casserole with the combination of good vegetables to make it as a side dish with meat, chicken, turkey or fish. (Updated: I have made some corrections to this recipe)

Top Review by dellydo2004

Made this with a few minor changes, brown rice instead of white, 4 cheese blend instead of monterey jack (not a fan), seasoned panko bread crumbs instead of stuffing mix for topping. All in all a good recipe but next time I will leave out the water chestnuts. Don't get me wrong, I do like water chestnuts but they just didn't belong in this recipe.

Ingredients Nutrition

Directions

  1. In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
  2. Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
  3. Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
  4. Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
  5. Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
  6. NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

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